Italian-Style Castagnole Fritters

Prep time: 10min
Total time: 90min
Makes: 60 fritters
2 cups
all-purpose flour
500 mL
2 tsp
baking powder
10 mL
1 tsp
baking soda
5 mL
1/2 tsp
salt
2 mL
3
eggs
1 cup
sugar
250 mL
1/2 cup
unsalted butter, melted
125 mL
1/4 cup
sour cream
60 mL
2 tsp
lemon zest
10 mL
canola oil, for frying
1/4 cup
Compliments Cocoa
60 mL
1/4 cup
icing sugar
60 mL
Per serving (2 fritters):
calories
130
fat
7 g
saturated fat
2.5 g
carbs
15 g
sugar
8 g
protein
2 g
cholestrol
25 mg
fibre
1 g
sodium
110 mg

Directions

  1. Sift together flour, baking powder, baking soda and salt; set aside. In another bowl, use an electric mixer to beat together eggs and sugar until thick and pale yellow. Beat in melted butter, sour cream and lemon zest. Gradually stir in flour mixture until a soft, stretchy dough comes together.

  2. Meanwhile, on medium heat, bring large saucepan with 3-in. (8-cm) oil to 180°C (350°F) on an instant read thermometer. Use wet hands to roll heaped teaspoonfuls of dough into balls. Working in batches, place rolled dough onto slotted spoon; place in hot oil. Fry 3 to 4 min., turning once, until golden brown. Transfer fritters to paper towel-lined baking sheet. Make 60 fritters.

  3. Mix cocoa powder and icing sugar. Sift mixture onto fritters to coat. Serve warm or at room temperature.

Tip

For a nutty flavour, add 1 tbsp (15 mL) Amaretto or Frangelico liqueur to dough.