Ricotta Castagnole


Ricotta Castagnole, Carnival sweet dough balls.

Ricotta Castagnole, Carnival sweet dough balls.

If you look through ingredients for Ricotta Castagnole, you may notice there is no sugar. It’s because these fritters are dusted with as much as you prefer. Tagged as dessert, they may be served for breakfast as well since they are so quickly done and are so well combined with coffee or tea any time of the day.

Ricotta Castagnole, Carnival sweet dough balls.
They are typical snack or dessert for February days of Carnival and I made simple, basic version to share. You may add lemon or orange zest to the batter to enrich the flavours.
Also, it is a little batch to make because once they are cooked you eat them immediately while still warm.
If any left, they easily become dry and flavourless. I’d rather make small batch to enjoy them every other day. Agree ?

5 from 9 votes

Ricotta Castagnole,

Ricotta Castagnole, Carnival sweet dough balls.

Course Dessert
Cuisine Italian
Keyword Ricotta Castagnole
Total Time 18 minutes
Servings 23 castagnole


  • 1 cup vegetable oil
  • 2 eggs
  • 2/3 cup Ricotta cheese
  • 2 Tbsp milk
  • 1 cup all purpose flour
  • 1 Tbsp baking powder
  • Icing sugar to dust castagnole


  1. Prepare thick bottom, 6-7 inches diameter pan and pour vegetable oil in it.

  2. In a mug, combine flour and baking powder and leave aside.

  3. Mix eggs in medium sized bowl, to get foamy texture. Add ricotta, milk and flour with baking powder. Combine well.

  4. Heat the oil to get approx 175 C / 340 F.

  5. Prepare a plate with several layers of kitchen paper to be close to the stove.

  6. Using tea spoon, drop the batter balls into the oil.

  7. Fry 6 – 7 balls maximum at one time to keep the temperature at the same level.

  8. Turn castagnole while frying to be golden brown all over. It should last for 3 minutes.

  9. Remove fried castagnole using slotted spoon. Place on a paper towel to remove excess oil.

  10. After few seconds remove to clean plate, dust with icing sugar and serve while still warm.


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