Carnival Fritters (Castagnole)
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Carnival Fritters (Castagnole)
Last updated 6/12/2012 12:46:37 AM. Recipe ID 6986. Report a problem with this recipe.
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      Title: Carnival fritters (castagnole)
 Categories: Breads, Desserts, Ethnic
      Yield: 18 Servings
      1 c  Hot Water
      8 tb Unsalted Butter
      1 tb Sugar
    1/2 ts Salt
      1 c  All-Purpose Flour, Sifted
      4    Eggs
      1 ts Freshly Grated Orange Rind
      1 ts Freshly Grated Lemon Rind
      4 c  Peanut Oil
           Confectioners Sugar
  Combine the water, butter, sugar, and salt in a small sauce pan and
  bring to a boil. When butter is melted, add flour. Stir vigorously
  with a whisk until the mixture leaves the sides of the pan, a matter
  of seconds. Remove from heat and cool slightly.
  Add the eggs, one at a time, beating vigorously with a spoon after
  each addition. Add the grated orange and lemon rinds. Mix thoroughly
  until smooth.
  In a deep skillet, heat the peanut oil to 300 F (the temperature is
  important because if the oil is too hot, the fritters will cook too
  fast on the outside and not puff up.)
  Drop the batter by the tablespoonful into the hot oil, no more than 4
  or 5 at a time. When the fritters are browned and puffed, remove them
  with a slotted spoon, drain on paper towels, and sprinkle with
  confectioners sugar.
  From the book FESTA by Helen Barolini.

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Recipe ID 6986 (Apr 03, 2005)

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