Italian doughnuts. Tipical fritters of the Carnival season, their name recall little chestnut, because of their shape. Delicious!
Melt the butter in a pan, add then slowly the flour, keep mixing.
Remove the pan from the hob, add the eggs and the sugar. The grated lemon and the baking powder.
Last a pinch of salt.
Start making small balls with the dough, if the mixture is too soft add a bit more flour.
Heat sunflower oil in a saucepan and start frying the castagnole when the oil reach the temperature of about 190 degrees. Cook few at the time, drain them on kitchen paper.
Place them in a plate and dust with caster sugar. Yum! Ready.
Temperature of the oil is very important to cook them properly inside out. Make relatively small balls again to cook them well. A final touch would be a sprinkle of Alchermes a red liqueur that give them a nice, different, rich flavour.
