Antonietta’s Castagnole

Le Castagnole di Antonietta

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.


  • 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
  • pints (750 ml) oil for deep-frying
  • 4 tablespoons icing sugar, sifted


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 immediately. Using a spoon dipped in cold water, scoop up spoonfuls of the mixture and drop them into the hot oil. Fry until puffed and golden, turning the pan to make the fritters come out well rounded. Lift them out of the oil with a slotted spoon and drain on kitchen paper. Dust with icing sugar and serve warm or cold.