"Sweet little fritters, an Italian Carnival
tradition."


Makes approximately 35

40g butter
2 tbsp Anice Varnelli*
50g caster sugar ( and more for sprinkling)
1 egg
grated rind of 1 lemon
180g plain flour
1tsp baking powder

To soak the Castagnole (optional):
equal amounts of alchermes, maraschino and water


The products marked with * are available from our online deli. Just click on the link for more details.


1) Melt the butter with the anice in a small saucepan.

2) Put the egg, sugar and lemon rind into a mixing bowl and mix together with a wooden spoon.

3) Pour in the melted butter and mix again.

4) Sift the flour with the baking powder and stir into the wet ingredients. Roll the dough into marble sized balls.

5) Heat some light olive oil or sunflower oil in a pan until 160-170 degrees cent you will need enough to cover the castagnole. Be careful not to overheat the oil or else the castagnole will cook on the outside but not the inside.

6) Drop the balls of dough into the oil, about 5 at a time. Cook until puffed up and golden brown, then remove with a slotted spoon and drain on some kitchen paper.

7) At this point you can either sprinkle them with some icing sugar, or soak them for about 30 seconds in the Alchermes mixture then roll in caster sugar.