Italian Castagnole: Sweet Carnival Pastries

Ingredients

All-purpose flour

2 cups

Granulated sugar

1/2 cup

Baking powder

1 teaspoon

Salt

1/4 teaspoon

Eggs

2

Unsalted butter

3 tablespoons, melted

Lemon zest

1 tablespoon

Rum

2 tablespoons

Vanilla extract

1 teaspoon

Vegetable oil

for frying

Powdered sugar

for dusting

Instructions

1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
2. In a separate bowl, beat together the eggs, melted unsalted butter, lemon zest, rum, and vanilla extract.
3. Slowly add the wet ingredients into the dry ingredients, stirring gently until a soft dough forms.
4. Shape the dough into small balls, about the size of a chestnut.
5. Heat the vegetable oil in a deep fryer or large pot to 375°F (190°C).
6. Fry the dough balls in the hot oil in batches, ensuring not to overcrowd the pot. Fry until they are a beautiful golden brown, which should take about 2-3 minutes.
7. Using a slotted spoon, remove the castagnole from the oil and let them drain on paper towels.
8. Once cooled, dust the castagnole generously with powdered sugar before serving.