Skip to content
Desserts

Ricotta Castagnole (Italian Carnival Ricotta Fritters)

Ricotta Castagnole are traditional Italian Carnival treats that are quick and easy to make. Loved by everyone, they are prepared like classic Carnival Castagnole but with the addition of soft, creamy ricotta cheese, which makes them extra fluffy.
Recipe Ricotta Castagnole (Italian Carnival Ricotta Fritters)
  • Difficulty Easy
  • Preparation 30 minutes
  • Cooking 31 minutes
  • Servings for Serves 8

Ricotta Castagnole (Italian Carnival Ricotta Fritters) are traditional finger-food sweets found throughout Italy, from north to south, and are mainly prepared for the most playful celebration of the year: Carnival. These Carnival Fritters are perfect to serve during a family snack or at the end of a dinner with friends, and we guarantee that everyone will love these little spheres of goodness!

The Ricotta Castagnole Recipe is a revisited version of the classic Carnival Castagnole enriched with Ricotta. Thanks to the presence of this extremely soft cheese with ancient origins (ricotta can be found in most supermarkets’ cheese section, or in Italian specialty stores), these Ricotta Castagnole, which are fried like the original version, will win over anyone who tastes them thanks to their delicate flavor and soft texture.

You can enhance your Ricotta Castagnole with your favorite flavorings such as the classic grated Orange or Lemon Zest, or the essential Vanilla, which is unmissable in all desserts.

Ingredients for Serves 8

Copy Ingredients List
Open in App

Method

Download our APP with exclusive content and LESS ADS! Click here and GET IT FREE
  1. To prepare Ricotta Castagnole (traditional Italian carnival fritters), start by placing ricotta cheese, sugar, eggs, grated zest of a large lemon, and vanilla flavoring in a stand mixer. Turn on the mixer fitted with the paddle attachment, add the sifted flour and baking powder, and mix all ingredients until you obtain a smooth and homogeneous batter.
  2. Transfer the dough to a bowl, cover it with plastic wrap and let it rest in the turned-off oven with the light on, or in the refrigerator for about half an hour. After the resting time, heat peanut oil for frying in a pan until it reaches 170°C (338°F): use a kitchen thermometer for this step.
  3. Using a spoon, form small balls from the dough and fry them in batches: during cooking, use a slotted spoon to turn the castagnole and ensure they brown evenly on all sides. Place them on a tray lined with paper towels and dust generously with powdered sugar. Serve your Ricotta Castagnole while they’re still warm.
    Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

Try substituting lemon zest with orange zest or limoncello to make these sweet treats even more inviting, fragrant and unique.

Tips

It’s crucial to respect the rising times to achieve perfect Ricotta Castagnole (Italian Carnival ricotta doughnuts) and ensure they puff up properly during frying.

Storage

We recommend eating these Ricotta Castagnole immediately after preparing and dusting them with powdered sugar. However, you can prepare the dough in advance and store it in the refrigerator for up to one day.

Comments