Castagnole

 

Ingredients

  • 250 ml milk
  • 70 g margarine
  • 50 g Malaysian Palm Oil for batter, plus more for frying
  • 100 g sugar
  • Salt to taste
  • 1 tsp vanilla extract
  • Lemon zest, to taste
  • 300 g flour
  • 1/2 tsp baking powder
  • 3 eggs, beaten
  • Icing sugar, for sprinkling

Preparation

  1. For the batter, pour the milk into a pan with margarine, Malaysian Palm Oil, sugar, salt, vanilla extract and lemon zest and bring to a boil. Remove from heat and mix in flour and baking powder. Stir vigorously and transfer the mixture into a bowl. Add the eggs slowly, stirring carefully, until the mixture is smooth but not liquid.
  2. Heat Malaysian Palm Oil in a frying pan, place walnut-sized scoopfuls of batter into the hot oil. Fry until golden, then remove with a slotted spoon and drain off excess oil on paper towels. Sprinkle with sugar to taste.