Carnival fritters (castagnole)
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Hot Water |
| 8 | tablespoons | Unsalted Butter |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Salt |
| 1 | cup | All-Purpose Flour, Sifted |
| 4 | Eggs | |
| 1 | teaspoon | Freshly Grated Orange Rind |
| 1 | teaspoon | Freshly Grated Lemon Rind |
| 4 | cups | Peanut Oil |
| Confectioners Sugar | ||
Directions
Combine the water, butter, sugar, and salt in a small sauce pan and bring to a boil. When butter is melted, add flour. Stir vigorously with a whisk until the mixture leaves the sides of the pan, a matter of seconds. Remove from heat and cool slightly.
Add the eggs, one at a time, beating vigorously with a spoon after each addition. Add the grated orange and lemon rinds. Mix thoroughly until smooth.
In a deep skillet, heat the peanut oil to 300° F (the temperature is important because if the oil is too hot, the fritters will cook too fast on the outside and not puff up.) Drop the batter by the tablespoonful into the hot oil, no more than 4 or 5 at a time. When the fritters are browned and puffed, remove them with a slotted spoon, drain on paper towels, and sprinkle with confectioners sugar.
From the book FESTA by Helen Barolini.
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