The castagnole are typical Carnival fritters from Romagna.
They are very popular in many Italian regions, sometimes they are called with a different name and have some different ingredients.
The following recipe is from Rome and Lazio Region.
For 6-8 people
1.30 pounds of white flour
6 tablespoons of sugar
4 tablespoons of Italian extra virgin olive oil
2 tablespoons of Limoncello (typical liquor from the Sorrento Coast) or Strega (typical liquor from Benevento)
1 lemon grated skin
4 teaspoons of baking powder
Whisk the eggs with the sugar, add the flour, the extra virgin olive oil, the liquor and at the end the baking powder. The dough will result of a quite hard consistency.
Fill a teaspoon with dough making little balls.
Deep fry the castagnole in a small size pan with abundant olive oil at medium heat, otherwise the dough will result uncooked in the middle.
Once ready on one side, they will turn on the other side by themselves.
When cooked on both sides, drain the oil in excess and put them on dish.
Add some powdered sugar on top.