Castagnole

Another Italian newspaper recipe, this from mapleandsaffron.com. Castagnole are the deep fried dough balls served at Italian Carnival.

Ingredients

600 g flour
150 g sugar
150 g olive oil
4 eggs
1 small glass of anise-flavored liquer (optional)
Grated peel of one lemon
8 g baking powder
Icing sugar
A pinch of salt
Vegetable oil for deep-frying

Directions

1. Mix all ingredients together until you get a soft and smooth dough. Let it stand for a few minutes. Cut the dough into smaller pieces and roll them into strips, then using a knife, cut the dough into small pieces.

2. Shape each piece into a smooth little ball. Deep fry the balls in vegetable oil. When they are golden, take them out with a skimming ladle and dry them.

3. Let them cool for a few minutes and then sprinkle with icing sugar. Good for three or four days.