Castagnole Ricotta Recipe

Ingredients:

• 250g ricotta cheese
• 100g all-purpose flour
• 50g granulated sugar
• 1 egg yolk
• 1 pinch of salt
• 1 teaspoon baking powder
• Zest of 1 lemon
• Vegetable oil for frying
• Powdered sugar for dusting

Instructions:

1. In a large bowl, mix together the ricotta cheese, all-purpose flour, granulated sugar, egg yolk, salt, baking powder, and lemon zest until the dough is smooth but slightly sticky.
2. Cover the bowl with cling film and chill in the fridge for 30 minutes.
3. Fill a deep saucepan with vegetable oil and place it over medium-high heat.
4. While the oil heats up, use a tablespoon to scoop out small pieces of dough, then roll them into small balls the size of cherry tomatoes.
5. When the oil is hot (you can test it with a wooden spoon, if bubbles appear around it, the oil is ready), carefully fry the castagnole in batches until they become golden brown, making sure to turn them over so they fry evenly.
6. Remove the fried castagnole with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
7. Let them cool down a bit, then dust them with powdered sugar before serving.

Serving Suggestions:

Castagnole ricotta can be served warm or at room temperature as a snack with coffee or tea, or they can be an elegant dessert. Serve them with fresh berries (or a berry coulis) and whipped cream for a beautiful presentation.

Verdict:

These little Italian sweet treats are easy to make, and the ricotta gives them their light, fluffy texture. The lemon zest adds a lovely fragrance that complements the sweetness of the powdered sugar. Castagnole ricotta is a delicious alternative to donuts or beignets, and it’s perfect for any occasion!