Soft Water Castagnole a recipe with guaranteed success you’ll look great with your guests. Tradition dictates that at Carnival you should eat fried, mouth-watering desserts such as classic castagnole as they used to be made or crispy, boiled frappe. But, like any recipe, there are different variations to make the much-loved castagnole all fantastic from the classic with ricotta cheese to the soft with apples and pears or yogurt but , this recipe is really special!
Ingredients for Soft Water Castagnole:
- 170g (1⅓ cups) all-purpose flour (type 00 flour)
- 80g (⅓ cup + 1 tbsp) granulated sugar
- 1 level tsp baking powder
- 175g (¾ cup) plain yogurt (not Greek yogurt)
- 80ml (⅓ cup) water
- Flavoring of choice (I use grated orange zest)
- Extra sugar (for coating)
- Sunflower oil (for frying)
How to make Soft Water Castagnole:
- To make the castagnole, mix in a bowl the flour with the sifted yeast, add the sugar and salt and mix, add the yogurt and the flavoring of your choice and mix finally add the water a little at a time, you may not need all of it but this depends on the flour to me it served all . You must get a dough that is not too liquid.
- Heat the oil very well , it should reach a temperature between 160/170 °C (330-340°F) or use the old method ,dip the handle of a wooden ladle and if it bubbles the oil is ready.
- Using two teaspoons, drop some of the mixture into the oil and start to fry, the castagnole will start to puff up , turn them continuously. When they are ready, drain them and then coat them in sugar and enjoy these fluffy clouds.
- Below I leave you with some tips for frying.
- For frying, use a tall but not large saucepan, make sure to fill it to leave little space between one chestnut and the other because I have noticed that this way the chestnuts do not tend to turn continuously when they come to the surface but you are the one to turn them so they cook perfectly on both sides.
Bon Appétit!
