Carnival Fritters (Castagnole) Recipe

Step 1

Combine the water, butter, sugar, and salt in a small sauce pan and bring to a boil. When butter is melted, add flour. Stir vigorously with a whisk until the mixture leaves the sides of the pan, a matter of seconds. Remove from heat and cool slightly.

Step 2

Add the eggs, one at a time, beating vigorously with a spoon after each addition. Add the grated orange and lemon rinds. Mix thoroughly until smooth.

Step 3

In a deep skillet, heat the peanut oil to 300° F (the temperature is important because if the oil is too hot, the fritters will cook too fast on the outside and not puff up.)

Step 4

Drop the batter by the tablespoonful into the hot oil, no more than 4 or 5 at a time. When the fritters are browned and puffed, remove them with a slotted spoon, drain on paper towels, and sprinkle with confectioners sugar.

From the book FESTA by Helen Barolini.

Things You'll Need

  • 1c Hot Water
  • 8tb Unsalted Butter
  • 1tb Sugar
  • 1/2ts Salt
  • 1c All-Purpose Flour, Sifted
  • 4 Eggs
  • 1ts Freshly Grated Orange Rind
  • 1ts Freshly Grated Lemon Rind
  • 4c Peanut Oil
  • Confectioners Sugar

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