desserts italian

Castagnole di Carnevale Recipe

Small fried Carnival dough bites with lemon zest, white wine, and a soft center under powdered sugar.

Vegetarian Nut-Free
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Prep 40 min
Cook 20 min
Total 1h
Servings 6
Difficulty Medium

Ingredients

Dough

Finish

Frying

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Instructions

  1. Mix the flour, sugar, baking powder, lemon zest, and a pinch of salt in a bowl.

  2. Work in the softened butter, eggs, and white wine until the dough comes together soft and smooth.

  3. Turn the dough onto a lightly floured surface, divide it into ropes about 2 cm thick, and cut them into small pieces.

  4. Roll each piece into a rough ball so the castagnole cook evenly.

  5. Heat the oil to 170 to 180 C and fry the castagnole in small batches, turning them so they color on all sides.

  6. Lift them out when they are deeply golden and let them drain on paper.

  7. Dust with powdered sugar while still warm and serve.

Storage & Meal Prep

Best the day they are fried. If needed, keep them loosely covered and dust with fresh sugar before serving.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Eggs
Egg (Large, Whole, Raw)
100 g
Grains & Bread
All-Purpose Flour
200 g
Oils & Fats
Butter (Unsalted)
40 g
Herbs & Spices
Lemon Zest
2 g
Sweeteners
White Sugar
50 g
Powdered Sugar
15 g
Baking
Baking Powder
6 g
Liquids
White Wine
15 g

Per Serving

242kcalCalories
6gProtein
37gCarbs
7gFat
1gFiber
Sodium
30mg1% DV
Potassium
65mg1% DV
Calcium
19mg1% DV
Iron
1.8mg10% DV
Magnesium
10mg2% DV
Vitamin C*
0mg0% DV
Vitamin A
72µg8% DV
Vitamin K
0.6µg1% DV
Folate
69µg17% DV
All-Purpose Flour
Egg (Large, Whole, Raw)
White Sugar
Butter (Unsalted)
White Wine
Lemon Zest
Baking Powder
Powdered Sugar
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

Castagnole are another Carnival sweet that turns up on Sardinian tables even if the recipe belongs to a broader Italian feast-day tradition. They are simple. The dough is soft, lightly scented with lemon, and fried in small pieces so the center stays tender.

I would not overwork them. Once the dough is smooth, stop. Fry a few at a time and keep the oil steady. If the oil runs too cool they drink it. If it runs too hot they brown before the middle is ready.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide