This dish is a common delicacy of many regions in Italy. They are fried balls that can be enjoyed with or without fillings but this recipe will show you how to make them with ricotta cheese.
Castagnole Alla Ricotta
SERVING: 2 People
TIME: 30 min
COOKING TIME: 30 min
- 【For The Dough】 ㅤ ㅤ
- 8½ oz. Ricotta cheese
- 1 large Egg
- 1 large Orange zest
- 2 oz. Granulated sugar
- 5 oz. All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- [For Rolling The Dough] ㅤ ㅤ
- 1 tbsp All-purpose flour
- [For Deep Frying] ㅤ ㅤ
- 1 Qt Corn Oil
- 【Coating】 ㅤ ㅤ
- ¼ cup Vanilla Sugar
- 1½ tsp Powdered Sugar
Place the ricotta in a sieve and squeeze the liquid out, and pour it into a container.
Add the egg and orange zest, sugar, mix vigorously, to mix all the ingredients.
In a bowl, mix flour, the powder, and the baking soda.
Adding flour mix one spoonful at a time to the mixture, so as not to form lumps and mix with a spatula. When you have added all the flour you will notice that the dough will be soft and sticky
Wrap the dough and rest 30 min.
Form balls of about half an ounce or a little more but less than one ounce, often flour your hands to be able to give shape.
In a pan pour plenty of peanut oil and as soon as it reaches the temperature of 340°F/1701°C (to be monitored with a cooking thermometer) immerse a few balls at a time, in this way the temperature will not drop too much.
After 3-4 minutes of cooking, they will be golden and ready to be drained.
As you cook them, place them on absorbent kitchen paper.
Now roll them (to coat them) in the sugar when they are still hot
Sprinkled with powder sugar.