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Castagnole di Carnevale

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Adjust Servings:
2 eggs
40 g sugar
50 g sunflowers oil
1 grated lemon zest
1 grated orange zest
2 teaspoons frangelico liquor or strega
1/2 bag baking powder/ Pane angeli
150 g plain flour

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Castagnole di Carnevale


In my little village we call them "Struffoli"

  • Serves 20
  • Medium




For Carnevale every joke is worth… so you have to fry!

  This is my grandma’s recipe and these castagnole are crunchy outside and soft inside… you can make these delightful every time you want, because you need only 30 minutes of your time for making happy you and your family!



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Beat eggs and whip them with sugar in a bowl.
When sugar is well melted add oil, lemon and orange grated zest. Mix well.
Add Frangelico liquor, mix again.
Sift flour with baking powder and add them slowly into the mixture.
Mix until the dough is well homogeneous and smooth.
Bring oil, into a deep pan, at 180* and start frying.
Help yourself to dip small amounts of dough with two spoons.
Golden balls will form which you will need to dry in absorbent paper then dip in sugar.


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