Castagnole, Italian sweet fritters
Prep time
Cook time
Total time
Recipe type: Dessert, Traditional Italian
Serves: 25-30 castagnole
  • 2 cups (250 grams) all-purpose flour
  • ½ tsp baking powder
  • pinch of salt
  • 2 eggs
  • 2½ tbsp (30 grams) granulated sugar (I used xylitol sugar)
  • 2 tbsp (30 grams) butter (I used ghee butter)
  • ½ cup (125 ml) milk (I used oat milk)
  • 1 tsp vanilla extract
  • grated lemon zest from ½ lemon (untreated)
  • oil for frying (I used coconut oil)
  • powdered sugar for dusting
  1. Using electric mixer mix together butter with sugar until it gets light and fluffy.
  2. Add eggs one at a time, continue mixing and add milk, lemon zest and vanilla until the mixture gets combined.
  3. In another bowl combine flour with baking powder and salt.
  4. Add flour mixture into wet ingredients and slowly mix until you get slightly sticky dough.
  5. If the mixture is too dry, you can add a tbsp of water to help it combine.
  6. Take small spoonful of dough and using your hands roll into small balls.
  7. Heat the oil in a saucepan and gently place the balls into hot frying oil. Turned them while frying so they get equally golden brown colour. Don't put too many dough balls at the same time (5-6 is enough).
  8. Once fried, put them on the kitchen towel so the excess oil gets absorbed.
  9. Dust them with powdered sugar and enjoy warm or at room temperature.
Recipe by Travelling oven at