Castagnole di ricotta (ricotta chestnuts)
Dish: Dessert
Quantity: 12
Country: Italy
The castagnole di ricotta or ricotta chestnuts, are soft and delicious balls typical of many regions of Italy, from north to south, they are usually made alone or with fillings such as creams, cream or chocolate, follow our step by step videos where we will show you the whole process to make this delicious recipe.
Ingredients To Prepare Castagnole di ricotta (ricotta chestnuts)
- 250 g. ricotta
- 130 g. all-purpose flour
- 35 g. all-purpose flour for hands
- 60 g. sugar
- 1 egg
- Lemon zest
- 6 g. baking powder
- Glass sugar
- Condensed milk to decorate
- Oil for frying
How To Make Castagnole di ricotta (ricotta chestnuts)
Step 1: We begin the preparation of our castagnole di ricotta or ricotta chestnuts, for this, in a bowl we will place the ricotta, egg, sugar, and mix everything, then add the lemon zest, flour and mix again until a homogeneous mass is obtained.
Step 2: Now we are going to form the balls, to do this add a little flour in your hands and take a portion of the dough and form balls the size of a golf ball, repeat this process until all the dough is finished.
Step 3: In a saucepan with oil at medium temperature (170 ºC) fry the balls until golden brown, approximately 4 to 5 minutes, remove from the oil and place on absorbent paper to remove excess fat.
Step 4: Sprinkle with powdered sugar, add a little condensed milk and our delicious castagnole di ricotta are ready.
Tips To Prepare Castagnole di ricotta (ricotta chestnuts)
When forming the balls for the ricotta chestnuts, do not forget to put a little flour on your hands so that you can work them perfectly since the dough has a somewhat sticky texture.
If the ricotta has liquids, leave it for 1 hour in a sieve to expel them.
You can replace the lemon zest with orange zest.
What can we accompany this recipe with?
These delicious castagnole di ricotta or ricotta chestnuts are a perfect choice as a dessert or for a tasty snack.
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