Castagnole
Castagnole
Carnival donut holes, pretty much
Katie Parla•
March 20, 2026
When Carnevale rolls around, Roman bakeries go into fried-dough overdrive, and castagnole appear in large trays beside Frappe Fritte. The golden, chestnut-size fritters—named for their shape, not their ingredients—are sugary on the outside, soft and airy inside. Some versions get a dose of liqueur for extra aroma, but even plain, they’re incredibly snackable, which is a good thing because they don’t keep well.
Ingredients (10)
Ingredients (10)
Instructions
Line a platter with paper towels.
Whisk the flour (2 cups), baking powder (1 ½ tsp), sugar (¼ cup), and salt (½ tsp) in a large bowl.
Add the eggs (2 large), lemon zest (1 lemon), rum (2 Tbsp), vegetable oil (⅓ cup), and milk (⅓ cup) and mix well with a spoon until a soft, slightly sticky dough forms.
Set aside, covered, for 20 minutes.
Heat 2 inches of oil to 350 °F in a medium pot or cast-iron skillet. Pour the sugar for coating into a shallow plate or bowl.
Using a teaspoon, scoop up a spoonful of batter, then carefully transfer it with a second teaspoon into the hot oil. The batter will puff up almost immediately into a ball.
Cook the castagnole in batches until they are deep golden brown, about 4 minutes.
Remove the castagnole with a spider or slotted spoon and drain on paper towels, then roll them in sugar while they are still hot so that the sugar sticks.
Serve immediately or when slightly cooled. The castagnole are best eaten the same day.
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