castagnole-feature in the bowl

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Castagnole are delicious fritters that you can find with different names and ingredients all over Italy during Carnevale. These Castagnole are soft and fragrant, with plump raisins in the batter. They are fried until golden brown and beautifully puffed up. It's hard to stop at one!


  • 200 g flour type 00
  • 8 g (½ package) baking powder
  • 100 g sugar
  • the zest of 1 lemon
  • 2 eggs
  • ½ glass white wine
  • 2 tablespoons raisins, optional
  • vegetable  oil (we use peanut oil) for frying
  • powder sugar for topping, optional


  1. In a medium bowl mix together the flour, sugar, baking powder. Grate the lemon zest in, then add the eggs and the wine. Whisk everything until smooth. Add the raisins if using and stir.
  2. Start a pan on the stove with the vegetable oil.
  3. When it has reached the temperature, with two spoons, or an ice crream scoop, pour the dough in the oil, paying attention not to splatter. If the oil is hot, they will start swelling and turning right away. Make sure they cook evenly on both sides, turn them, eventually. Cook until they're golden brown.
  4. Drain them with a slotted spoon, add to a bowl lined with paper towel. 
  5. Dust them with powder sugar, if you please, and enjoy!


You can omit the raisins, if you do not like them.

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