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Italian castagnole (with protein-free ingredients)

Easy, 1 hour

Italian castagnole (with protein-free ingredients)

Level: Easy

Preparation time: 50 minutes

Cooking time: 10 minutes

Yields: 30-35 pieces

Country: Italy


Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia

About this recipe

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


  • 150 g protein-free flour or 200 g type “00” flour
  • 50 g type “00” flour
  • 1 egg and 3 egg whites
  • 1 egg and 3 egg whites
  • 40 g sugar
  • Rind of half a lemon
  • A spoon of aniseed liqueur
  • Vanilla bean
  • Peanut oil
  • Baking powder

Calories per serving

40 kcal

Calories (normal flour)

kcal 42


g 5

Carbohydrates (normal flour)

g 5,9


g 2

Lipids (normal flour)

g 1,8


mg 5

Phosphate (normal flour)

mg 9,3


mg 7,8

Potassium (normal flour)

mg 13,4


g 0,5

Protein (normal flour)

g 1


mg 4

Sodium (normal flour)

mg 7,2


  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.
  5. Place in a bowl, cover with a cling film and leave to rest for 30-40 min.
  6. After this time take the dough at a time and work it in order to obtain little balls.
  7. 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.
  8. Once golden, drain the castagnole well and transfer to absorbent paper to dry the excess oil.
  9. Sprinkle with sugar to taste.

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