During this festive season, castagnole are a sweet treat that simply cannot be missing from your table! 🎉 Made with our Mediterraneo Extra Virgin Olive Oil, these delights practically melt in your mouth.
Ingredients for 25–30 castagnole
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200 g all-purpose flour
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6 g baking powder for sweets
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½ packet of vanilla sugar
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50 g fine sugar
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1 egg
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30 g Colavita Extra Virgin Olive Oil
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Grated zest of 1 untreated lemon
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½ teaspoon salt
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600 ml sunflower oil for frying
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200 g granulated sugar for coating
In a large bowl, sift together the flour, baking powder, salt, and vanilla sugar.
Add the sugar, egg, lemon zest, and olive oil in a thin stream. Mix until you get a smooth, homogeneous dough (it should be soft and slightly sticky; if too dry, add a tablespoon of water).
Cover the dough with plastic wrap and let it rest at room temperature for about 30 minutes.
Divide the dough into four pieces and roll into small balls about 2 cm in diameter.
Pour the sunflower oil into a small high-sided saucepan and heat well for 2–3 minutes. The perfect temperature is around 175°C. Test with a small piece of dough: if it browns immediately, the oil is too hot; if it sinks, it’s too cold.
Fry 4–5 balls at a time, turning them occasionally with a slotted spoon. Cook slowly so they color evenly, about 2 minutes.
Drain on a rack, fill a shallow plate with granulated sugar, and roll the still-warm castagnole in it.
