Ricotta
15m prep 15m cook 30m ready
These ricotta fritters are light, fluffy, and quick to make. They can be served as doughnuts or drop fritters, dusted with confectioners' sugar or drizzled with honey glaze.
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Ingredients
- 355 ml all-purpose flour
- 9.86 ml baking powder
- 59.1 ml superfine sugar
- 3 eggs
- 227 g ricotta cheese
- 14.8 ml freshly grated lemon zest
- 4.93 ml vanilla extract
- Vegetable oil
- Confectioners' sugar
- Honey glaze
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Step 1.
In a medium bowl, sift together 1½ cups (180 grams) all-purpose flour and 2 teaspoons baking powder. Add ¼ cup (60 grams) superfine sugar, 3 eggs (at room temperature), 8 ounces ricotta cheese (at room temperature), 1 tablespoon freshly grated lemon zest, and 1 teaspoon vanilla extract. Stir just until combined; do not overmix. The batter should be thick and slightly lumpy. Use immediately or cover with plastic wrap and refrigerate for up to 1 day.
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Step 2.
Heat vegetable oil in a deep pot or deep fryer to 350°F (175°C). For traditional doughnuts, pipe the batter into the oil using a pastry bag fitted with a large star tip, cutting off with scissors to form rings. For drop doughnuts, use two spoons to drop rounded tablespoons of batter into the oil. Fry in batches without crowding, turning once, until golden brown, about 2–3 minutes per side. Drain on paper towels.
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Step 3.
While the doughnuts are still warm, dust generously with confectioners' sugar or drizzle with honey glaze. Serve immediately.
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Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1182 mg
- Iron: 13.5 mg
- Magnesium: 89.6 mg
- Phosphorus: 1076 mg
- Potassium: 680 mg
- Zinc: 5.93 mg
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