Ahhh yes 😍🇮🇹 Ricotta Frittelle — light, fluffy Italian ricotta fritters that are crisp outside and pillowy inside. Perfect for dessert or brunch.
Ricotta Frittelle (Italian Ricotta Fritters)
Ingredients
- 1 cup whole-milk ricotta (well drained)
- 2 large eggs
- ¼ cup sugar
- Zest of 1 lemon or orange
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Make the batter
- In a bowl, whisk ricotta, eggs, sugar, zest, and vanilla until smooth.
- In another bowl, mix flour, baking powder, and salt.
- Fold dry ingredients into ricotta mixture just until combined.
- Heat the oil
- Heat about 2 inches of oil in a deep skillet or saucepan to 350°F / 175°C.
- Fry
- Drop tablespoonfuls of batter into the oil (don’t overcrowd).
- Fry 2–3 minutes per side until golden brown and puffed.
- Drain & finish
- Remove with a slotted spoon and drain on paper towels.
- Dust generously with powdered sugar while warm.
Italian Tips 🇮🇹
- Batter should be thick but spoonable — if loose, add 1–2 tbsp flour.
- Fry at steady heat; too hot = brown outside, raw inside.
- Best eaten warm, right after frying.
Variations
- Savory: Skip sugar, add grated Parmesan + black pepper.
- Chocolate: Fold in mini chocolate chips.
- Honey drizzle: Skip powdered sugar, drizzle warm honey instead.
- Zeppole-style: Add a pinch of cinnamon or nutmeg.
Serve with espresso, fruit, or a glass of Vin Santo ☕✨
Want a baked (no-fry) version or a traditional Venetian carnival style next?
