Carnival cakes Castagnole, fritole, ravioli, frittelle
There are different Italian names and versions of the same Carnival cakes. It is a sort of good and spongy fried cream puffs based on flour, eggs and sugar. Most of these carnival cakes are fried but there is also an oven-baked variety. The dough can be plain or filled with cream, chocolate or ricotta cheese.
Ingredients
- 150 g - 0.33lb - 5.2oz “00” flour
- 100 g - 0.22lb - 3.5oz water or milk
- 50 g - 0.11lb - 1.2oz butter
- 4 medium eggs
- 1 pinch salt
- 50 g - 0.11lb - 1.2oz sugar
- 6 g - 0.01lb - 0.2oz fresh brewer's yeast
- 1 lt - 33.81 fl oz Sunflower - Peanut oil
Instructions
- Ok if you want to know how to make Carnival Cake fritters, start by putting the water with yeast, sugar and butter in a saucepan or kettle, then put it on the heat and bring to a boiling point.
- Add the flour in one go (be careful to not drop the flour bag or container inside), and start stirring with a wooden spoon, making it absorb the flour into the water.
- Keep stirring until a ball forms that will easily detach from the edges of the saucepan.
- Place the dough in a bowl or stand mixer bowl. Beat with a whisk or a wooden spoon, add one egg at a time and mix. I found out that a whisk can splash the dough everywhere.
- Add each egg only when the previous one has been absorbed. Finally add a pinch of salt. If you want to create a bubble inside add a teaspoon of vinegar and sparkling water.
- Let the dough rest at room temperature and cover with a cloth for about an hour and a half until it starts to have many bubbles on the surface.
- Put the dough in a piping bag with a round nozzle with a large smooth hole. Or you can use your hands.
- And now form balls the size of a walnut (6X6 cm - 14.17X14.17 inch) using buttered edges, muffin forms or squares baking paper. Round the tip with a wet finger for nice round pancakes.
- Right now you can choose to fry (the classic ones) or bake them.