Traditional Italian Castagnole by Byrontalbott

Ingredients

• 250g (2 cup) all-purpose flour
• 2 large eggs
• 60g (1/4 cup) granulated sugar
• 30g (2 tbsp) unsalted butter, softened
• 1 tsp baking powder
• 1 tbsp lemon zest
• 1 tbsp anise liqueur or rum
• 500ml (2 cup) vegetable oil (for frying)
• 50g (1/4 cup) granulated sugar (for dusting)

Instructions

1. Whisk the eggs and sugar in a large bowl until pale and slightly thickened, about 3 minutes.
2. Stir in the softened butter, lemon zest, and liqueur until well combined.
3. Fold in the flour and baking powder, mixing until a soft, uniform dough forms.
4. Roll the dough into small, chestnut-sized balls, approximately 1 inch in diameter over medium heat until heated through, about 5 min.
5. Heat the oil in a deep pot to 170°C (340°F) over medium heat.
6. Fry the balls in batches for 3-4 minutes, turning frequently until deep golden brown and cooked through.
7. Drain on paper towels for 1 minute, then toss immediately in a bowl with the extra sugar while still warm.