Italian castagnole (with protein-free ingredients)

Italian castagnole (with protein-free ingredients)

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February 4, 2022
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Category Dessert
Country Italy
Prep 50 mins
Cook 10 mins
Ready-in 60 mins
Yields 30-35 pieces
Skill Level Easy


150 g protein-free flour
50 g type “00” flour
1 egg and 3 egg whites
40 g butter
40 g sugar
Rind of half a lemon
A spoon of aniseed liqueur
Vanilla bean
Peanut oil
Baking powder

Nutritional Table

Energy 40
Protein 0.5 g
Lipids 2 g
Carbohydrate 5 g
Sodium 4 mg
Phosphate 5 mg
Potassium 7.8 mg

Cooking Method


  1. Add the seeds of the vanilla bean to the sugar, add them both to the flours
  2. Add also the eggs, the softened butter, the grated rind of the lemon and the spoonful of aniseed liqueur
  3. Add the sifted yeast to everything and mix well
  4. Transfer the dough onto a work surface and kneed until a smooth dough in obtain; place in a bowl, cover with a cling film and leave to rest for 30-40 min
  5. After this time take the dough at a time and work it in order to obtain little balls
  6. In a large pan heat plenty of peanut oil and start frying the balls. To obtain a good frying the dameselfish must remain in contact with the oil for the shortest possible time
  7. Once golden, drain the castagnole well and transfer to absorbent paper to dry the excess oil. Sprinkle with sugar to taste.

Origins and Traditions

Italian castagnole are one of the most popular carnival deep-fried sweets.

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