Tomorrow is Giovedi Grasso (Fat Thursday)!
This time of the year, in Italy, we celebrate Carnevale. Although Carnevale begins about two weeks before Lent, the heart of it are the last six days from Giovedi Grasso to Martedi Grasso (Fat Tuesday or Mardi Gras).
What a better excuse to make these Castagnole, one of the traditional Italian sweets prepared during Carnevale.
- 3 eggs
- 9 Tbsp of sugar
- 1 lemon zest, grated
- 150 gr of heavy cream
- 1/4 tsp of vanilla extract
- 3 Tbsp of rum
- 300 gr of flour
- 3/4 Tbsp baking powder (mixed with the flour)
- peanut oil, for frying
Beat the eggs with the sugar using an electric whisk, then add all the other ingredients mixing with a wooden spoon to obtain a smooth and soft mixture.
Heat the peanut oil to 180-200 C, the oil has to be enough that the castagnole can float and turn while frying. With a spoon take a small quantity of the mixture and with the help of second spoon put it in the oil. Lower the flame, so that the castagnole can cook all the way through without becoming to dark. Turn the castagnole so they turn golden all around, uniformly.
As the castagnole are ready take them out of the oil, drain them well, and put them on a paper towel to absorb any remaining oil. Sprinkle the castagnole with powder sugar.