Ricotta Fritters

Ricotta Doughnuts (Frittelle con ricotta)

Recently, I made these ricotta doughnuts again, a traditional Italian carnival recipe. It’s one of those quick desserts I prepare when I want something sweet and simple, without needing too many ingredients or complicated steps. I love that there’s no need to let the dough rise, so if you have everything ready, you can whip them up even on a busy afternoon. The doughnuts turn out fluffy, and you can make them for special occasions or just because.

Quick Info

Total Time: about 1 hour
Preparation Time: 20 minutes (+30 minutes in the fridge)
Frying Time: 10-15 minutes
Servings: 20-25 pieces, depending on the size of the doughnuts
Difficulty: easy
Recipe Type: fried dessert, typically served during Carnival

Ingredients

250 g ricotta
300 g flour
1 packet baking powder
3-4 tablespoons sugar (to taste)
2 eggs
A pinch of salt
Zest of 1 lemon
Oil for frying (enough for the doughnuts to float)
Powdered sugar, for serving

Instructions

1. In a large bowl, place the ricotta and add the sugar. Mix well with a spoon until you achieve a smooth consistency.

2. Crack the eggs and incorporate them one at a time. Add a pinch of salt and the lemon zest. Mix again.

3. In a separate bowl, combine the flour with the baking powder.

4. Pour the flour mixture over the ricotta cream. Gradually incorporate it until you get a thick, elastic dough that isn’t too hard. If it seems too dense and hard to mix, you can add one or two tablespoons of milk to achieve the right consistency. It should not be runny but not too stiff either.

5. Cover the bowl and refrigerate the dough for 30 minutes. The dough will firm up a bit during this time, and the doughnuts will turn out fluffier.

6. After 30 minutes, pour oil into a small pot or pan, enough for frying. Heat the oil over medium heat.

7. When the oil is hot (you can test it with a small piece of dough – if it sizzles immediately, it’s ready), use a teaspoon to scoop out the dough and drop it directly into the oil. The doughnuts will shape themselves while frying, so there’s no need to mold them too much.

8. Fry them for a few minutes on each side until they are evenly golden. Don’t overcrowd the pot; leave space between them.

9. Remove them onto a plate lined with paper towels to drain excess oil.

10. Repeat until all the dough is used. Finally, sprinkle them with powdered sugar before serving.

Why I Make This Recipe Often

This is one of those recipes I repeat because it doesn’t require complicated ingredients, and the process is straightforward. There’s no kneading or rising involved, and the result is always delightful – tender and fluffy doughnuts. They keep well for a few hours and are just as good warm or cold.

Tips and Variations

Tips

Avoid working with oil that’s too hot, as it can burn the exterior before the inside cooks.
Don’t overcrowd the pot, or the oil temperature will drop, causing the doughnuts to absorb more oil.
If using powdered sugar for serving, sprinkle it on while the doughnuts are warm for better adherence.

Substitutions

If you don’t have ricotta, I don’t recommend using other types of cheese for this recipe, as the texture may differ.
You can adjust the sugar to taste – feel free to use more or less.
Any regular white flour can be used.

Variations

If you like, you can add raisins to the dough, soaked briefly beforehand, or a tablespoon of liqueur (such as limoncello or rum).
You can use orange zest instead of lemon if you prefer that flavor.

Serving Ideas

You can serve them plain with powdered sugar, or with a little chocolate cream or jam, alongside coffee or tea. They’re also great for taking along, but the texture is best when they’re freshly made.

Frequently Asked Questions

1. Do I need to drain the ricotta beforehand?
No, for this recipe, the ricotta is used as is and doesn’t need to be drained further. If it’s very watery, you can place the cheese in a sieve for 5-10 minutes.

2. Can I bake them instead of frying?
No, the original recipe requires frying in oil. Baking will yield a different texture, and I don’t recommend it for this type of dough.

3. Can the doughnuts be frozen?
No, I don’t recommend freezing them, as the texture changes and they become gummy after thawing.

4. Can I add extra flavors?
Yes, you can add vanilla, orange, or a bit of liqueur to the dough, to taste.

Nutritional Values (Estimates)

An average doughnut has about 80-90 kcal, with roughly 3 g of protein, 2 g of fat, and 14 g of carbohydrates. These values are estimates and may vary depending on how much oil they absorb during frying, how much sugar you use, and the size of the doughnuts.

Storage and Reheating

Ricotta doughnuts are good for a few hours after making them at room temperature. If you want to store them, cover them with a clean cloth. They don’t maintain their texture if stored overnight. I don’t recommend reheating in the microwave – they get soft and lose their texture. They are best enjoyed fresh.

 Ingredients: 250 g ricotta, 300 g flour, 1 packet baking powder, 3(4) tablespoons sugar, 2 eggs, pinch of salt, lemon zest, oil for frying, powdered sugar

 Tags:  ricotta doughnuts