Antonietta’s Castagnole

Name: Antonietta’s Castagnole (Le Castagnole di Antonietta)
Cuisine: Italy
Ingredients: 2 eggs; 6 tablespoons milk; 6 tablespoons granulated sugar; 2 teaspoons baking powder, sifted; 1 teaspoon vanilla essence; 6 tablespoons cooking oil; grated rind of ½ lemon; about 6 tablespoons plain flour, sifted; 1¼ pints (750 ml) oil for deep-frying; 4 tablespoons icing sugar, sifted

Le Castagnole di Antonietta

Preparation info

Makes about
12

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

These crisp, sweet fritters are served in the Delle Tratte household in Zagarolo in the province of Rome either as a simple dessert or as a snack In either case they are delicious and very easy to make Antonietta herself is an expert at making them all come out evenly. Here is her own recipe.

Ingredients

2 eggs
6 tablespoons milk
6 tablespoons granulated su

Europe
Italy
Rome
Snack
Dessert
Vegetarian

Method

Beat together the eggs, milk, granulated sugar, baking powder, vanilla, 6 tablespoons cooking oil and lemon rind until smooth and creamy. Add as much flour as is necessary to make a soft but not sticky dough. Heat the oil for deep- frying until a small piece of bread dropped into it sizzles immediat