Flour 250 gr
Olive Oil 3 tbsp + more to fry (at least 2 inches of oil in pan)
Vanillina (pane degli Angali 3 pkgs) this ingredient can be purchased at an Italian grocery store
Lievito Bertolini ½ pkg this ingredient full pkg can be purchased at an Italian grocery store
Sugar 75 gr
Zest of 1 lemon
2 ounces of Strega Liquor (or any liquor according to taste)
Wisk eggs and sugar until well incorporated (again an electric mixer, low speed can be used)
Add lemon zest, vanillina, oil, flour, and liquor, add the lievito bertolini last
The mixture must be soft enough. Once it is ready add the oil to the medium frying pan with a lip straight up, (or high edges)
This recipe calls for a quenelle type ball using two spoons
Heat the oil and add the castagnole when the oil is hot enough. Test one ball before continuing. Don’t over crowd the pan when cooking.
Finish frying the mixture, they are ready when a golden brown colour. Drain the castagnole on paper towels. Serve them hot.