Castagnole

Castagnole are typical Carnival fritters that in Tuscany take on a different appearance than all others: they are rectangular or square, rather than round, and are flavored with alchermes and caster sugar.

Ingredients

• 350 g 0 flour
• 60 g sugar
• zest of 1 lemon
• 3 eggs
• 1 pinch of salt
• 2 tablespoons of sunflower seed oil
• 1 sachet of vanilla baking powder
• Alchermes

How to make

Form a well with the flour. Inside the well, put the eggs, sugar, grated lemon zest, a pinch of salt, seed oil, and a sachet of baking powder. Mix the ingredients together.
 

After letting the dough rest for 30 minutes, roll it out with a rolling pin. Then, use a ridged pastry cutter to form squares or rectangles of the same size. Once all the castagnole have been cut, fry them in hot oil.
 

After cooking, add Alchermes and sugar to flavor the castagnole.