FRIED DOUGH BALLS

FRIED DOUGH BALLS 3 cups all-purpose flour 3 large eggs 2 teaspoons baking powder Pinch of baking soda 2 tablespoons fresh orange juice (from ½ orange) ½ teaspoon fresh lemon juice 3 tablespoons Sambuca 5 tablespoons sugar, plus more for coating ½ cup vegetable oil ½ cup whole milk Neutral oil for frying Mix the flour, eggs, baking powder, baking soda, orange juice, lemon juice, Sambuca, sugar, vegetable oil, and milk in a large bowl until smooth. In a small pot or cast-iron skillet, heat 2½ inches of neutral oil to 350F over medium heat. Using a teaspoon or small ice cream scoop, scoop up a spoonful of batter, then carefully scrape it off with a second teaspoon into the hot oil. Cook the castagnole in batches of four or five for about 4 minutes, until a deep golden brown. Halfway through cooking, they will turn themselves over in the oil. Take care not to overcrowd the pan. Remove to a paper towel-lined tray or plate to drain, then roll them in sugar while they are still hot so that the sugar sticks. Castagnole are best eaten the day they are prepared, but they will keep in an airtight container at room temperature for 3 to 4 days.