Yoghurt Castagnole – Italian Carnival Fritters

Castagnole are traditional Italian carnival fritters, named for their chestnut-like shape. They're made with a mixture of flour, egg and sugar to which a little liqueur is added – usually anisette, rum or grappa and scented with citrus. These sweet dough balls are deep-fried until golden brown, resulting in a crispy exterior and a soft center. This recipe made with yoghurt makes them particularly soft and delicious. They are typically rolled in sugar while still warm. Castagnole are wonderful all on their own, but you can also poke a hole in them and fill with jam, nutella, pistachio cream or white chocolate cream. Like any deep fried food, they are at their best eaten the same day while still warm and soft because they get slightly drier after a day or two.

300 g Plain flour
1 pinch Salt
1½ tsp Baking powder
50 g Xylitol (plus more for rolling)
1 Organic orange, zested
1 Organic lemon, zested
125 g Full fat Greek yoghurt
1 Medium egg
50 g Butter, softened
2 tbsp Grappa
Coconut oil for frying

In a large bowl whisk together the flour, baking powder and salt. Make a well in the middle and add the xylitol, zests, yoghurt, egg, softened butter, and Grappa.
Mix together with a fork until almost combined then turn out onto a lightly floured work surface and knead into a smooth soft dough. Wrap in plastic and let rest 30 minutes at room temperature.
Take small portions of dough and roll between your hands to form into walnut-sized balls. You should have about 35 dough balls.
Heat coconut oil in a large saucepan to about 180C/350F. Fry the balls in batches until golden crispy all over, about 3 minutes. Drain on paper towels and roll in sugar while still warm. Serve immediately.