Ingredients

The following ingredients have 4 Servings
  • 1 cup all purpose flour ((125 grams))
  • 3 tablespoons granulated sugar ((37.5 grams))
  • 1 tablespoon cornstarch ((8.5 grams))
  • 1/2 teaspoon baking powder
  • 1 pinch salt
  • zest of 1/2 a lemon (or orange if you prefer)
  • 1 large egg
  • 1/2 cup ricotta cheese ((125 grams))
  • 1/4-1/2 cup granulated sugar for rolling ((50-100 grams))
  • 2-3 tablespoons powdered / icing sugar for sprinking

Instruction

  • If the ricotta is very watery then place in a sieve over a bowl and leave to drain for about 15 minutes.
  • In a large bowl whisk together the flour, sugar, corn starch, baking powder, salt and zest. Make a well in the middle add the egg and ricotta.
  • Mix together with a fork or spatula the ingredients almost come together. Move the mixture to a lightly floured flat surface and gently knead a few times to form a soft compact dough. The dough will be a little sticky but do not add extra flour, lightly dust hands with flour while kneading. Cover the dough with a tea towel and let rest for 20 minutes.
  • Remove small pieces of dough and form into balls the size of a chestnut.
  • In a medium high sided pot add about 3 inches of oil, heat the oil to 340F (175C), keep the temperature as close to this as possible.
  • Fry 3-4 castagnole at a time, turning to fry golden brown on both sides. Two minutes on each side should be enough time. Remove them with a slotted spoon to a paper towel lined plate, leave for a few seconds then roll in granulated sugar. Place on a clean plate and serve immediately.