Italian ricotta fritters, also known as castagnole, are one of the most beloved Carnival desserts in Italy. Small, round, and irresistibly soft, these fritters are fried until golden and finished with a generous dusting of powdered sugar.
Thanks to the addition of ricotta cheese, they turn out incredibly light, moist, and fluffy, with a delicate citrus aroma from lemon zest and limoncello. Perfect to enjoy warm, they’re a classic treat you’ll want to make again and again.
What Are Castagnole?
Castagnole are traditional Italian fried dough balls, typically prepared during Carnevale. Their name comes from their resemblance to chestnuts (castagne).
There are many regional variations, but castagnole with ricotta are among the most popular because the ricotta keeps them tender and prevents them from drying out during frying.
Why Everyone Will Love These Ricotta Castagnole
- Extra soft and airy, thanks to ricotta
- Quick and easy to prepare
- Perfect for Carnival, parties, and holidays
- Loved by both kids and adults
- Made with simple pantry ingredients
Tips for Perfect Castagnole
- Don’t overheat the oil: ideal frying temperature is about 170–175°C
- Fry in small batches to keep the oil temperature stable
- Sieve the ricotta to avoid lumps in the dough
- You can replace limoncello with orange liqueur or rum, or omit it entirely
- Serve them fresh and warm for maximum softness
Frequently Asked Questions
Can I make castagnole without alcohol?
Yes, you can simply omit the limoncello or replace it with orange juice or milk.
Can I bake them instead of frying?
Traditional castagnole are fried. Baking will give a different texture, less soft and less golden.
Why are my castagnole hard?
This usually happens if too much flour is added or if the oil is too hot.
Can I flavor them differently?
Absolutely! Try orange zest, vanilla, or cinnamon.
How to Store
Ricotta castagnole are best enjoyed the same day. You can store leftovers in an airtight container at room temperature for up to 1 day, but they will lose some softness.
How to Freeze
Freezing is not recommended once fried. You can freeze the raw dough balls, then fry them directly from frozen, adding a little extra frying time.
Ingredients
How To Make The Best Italian Fritters
Start by sieving the ricotta to make it smooth and creamy. Transfer it to a large bowl and add the eggs, sugar, salt, lemon zest, limoncello, and baking powder. Mix until well combined.
Gradually add the flour, stirring at first with a spoon. When the dough becomes thicker, transfer it to a work surface and knead by hand until you get a smooth, elastic dough.
Divide the dough in half. Roll each portion out to about 2cm thick, then cut into strips and shape them into small logs. Cut the logs into pieces and roll each one between your palms to form small balls.
Arrange the balls on a tray, spacing them slightly apart.
Heat plenty of vegetable oil in a deep pot. Fry the castagnole in batches, turning them often, until they are evenly golden on all sides.
Drain on paper towels, then dust generously with powdered sugar. Serve warm for the best texture and flavor.
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