Craving a sweet treat at the last minute? Try Nutella Stuffed Fritters!
You don’t need to wait for Carnival to enjoy a perfectly fried treat! This recipe is the perfect solution when you want a homemade dessert but have little time.
Thanks to the ricotta in the dough, these fritters are not only super quick to prepare, but they remain incredibly soft for hours.
A few simple ingredients and that Nutella filling that pleases both kids and adults. Heat up the oil, happiness is ready to be served.
These ricotta fritters are my favorite “comfort food”: they taste like home, simple traditions with a modern and indulgent twist.
Below, I leave you with other delicious recipes to try before we dive under the photo to discover how to make Nutella Stuffed Fritters with Ricotta in the dough 😊
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 30 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival, All seasons
Ingredients for Nutella Stuffed Fritters
- 1 cup all-purpose flour
- 9 oz ricotta cheese
- 4 tbsp sugar
- 1 egg (medium)
- 1 egg yolk
- 2 tbsp limoncello
- as needed Nutella®
- Half packet baking powder
Tools
- 1 Hand whisk
- 1 Bowl
- 2 Spoons
- 1 Pot for frying with high edges
- 1 Slotted spoon
- 1 Thermometer
- 1 Piping bag
- 1 Plain nozzle
Preparation of Nutella Stuffed Fritters
To prepare the Nutella stuffed fritters, first place the ricotta, drained from any liquid, in a bowl with the sugar, limoncello, and sugar. Use a hand whisk or a fork to mix well and combine everything.
Now add the whole egg and the yolk and work well to absorb it into the ricotta. Then, begin adding the flour little by little, and mix to combine very well.
Finally, add the baking powder, mix again, and let the mixture rest, covered, for at least 15 minutes.
Meanwhile, heat plenty of oil for frying to 320°F, preferably peanut oil, which holds up well to frying without burning quickly.
If you don’t have a kitchen thermometer, test by inserting a wooden skewer into the oil; if it sizzles when inserted, the oil is at the right temperature.
Use two spoons to take a little batter at a time and with the second spoon, slide it into the oil. Fry a few Nutella stuffed fritters at a time to avoid lowering the oil’s temperature too much.
Remember that ricotta fritters will puff up as they cook, so there won’t be much space in the pot.
Use a slotted spoon to turn them a couple of times for an even golden color.
Once ready, drain them on kitchen paper towels.
Place some Nutella in a pastry bag with a plain nozzle and fill the Nutella stuffed fritters. If you really want to indulge, you can also sprinkle them with powdered sugar.
I hope this recipe brings a bit of sweetness to your kitchen today. If you enjoyed the article, share it with your sweet-toothed friends (those who never say no to Nutella!). Enjoy your meal and see you in the next recipe!
Storage, Tips, and Variations for Nutella and Ricotta Fritters
At room temperature: They keep for 1 day under a glass dome or in an airtight container. Keep in mind that the ricotta tends to make them softer over time.
Reheating: If there are leftovers, don’t eat them cold from the fridge! Heat them up for 5-10 minutes in a warm oven (or a few seconds in an air fryer) to make the Nutella fluid again and revitalize the dough.
Freezing: I don’t recommend freezing them after frying. If you want to prepare in advance, you can make the dough and keep it in the fridge for a couple of hours before frying.
Frying is the most delicate phase: here’s how to make it dry and golden.
The oil temperature: It’s the main secret. The oil (preferably peanut oil) should be between 340°F and 350°F. If you don’t have a thermometer, dip a wooden stick in: if it sizzles instantly, creating many bubbles, it’s ready.
Don’t crowd the pan: Fry a few at a time. If you add too many, the oil temperature drops sharply and the fritters will absorb oil, becoming heavy.
The “cooking” test: If the fritters darken quickly on the outside but remain raw inside, the oil is too hot. Lower the heat! Ricotta makes the batter moist, so they need a couple of minutes per side for the inside to cook properly.
Drying: Drain them with a slotted spoon and place them on absorbent paper without stacking them too much, so they remain crispy outside.
Delicious Variants
You can use the same ricotta base to create different versions:
White Heart: Replace Nutella with pistachio or white chocolate spread for a stunning visual contrast.
Different Flavors: If you don’t like limoncello, use grated orange zest and a teaspoon of vanilla extract. The scent will be heavenly.
Other Recipes
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Frequently Asked Questions
Can I replace the Limoncello?
Absolutely yes! Limoncello gives aroma and makes the fry drier, but if you prefer not to use alcohol, you can replace it with the same amount of orange juice or milk. Add a bit of grated lemon zest to maintain the citrus fragrance.
Which ricotta is best to use?
Cow’s milk ricotta is ideal for a milder taste, but if you want a stronger flavor, you can use sheep’s milk ricotta. The key tip is to drain it well of the whey for at least an hour before use, so the dough won’t be too soft.
Can I prepare the dough in advance?
Yes, you can prepare the dough and store it in the fridge, covered with plastic wrap, for about 2-3 hours. I don’t recommend leaving it too long because the baking powder may lose strength, and the ricotta might release too much moisture.
Why are my fritters raw inside?
Probably because the oil was too hot! If the outside darkens immediately, it doesn’t give enough time for the heat to reach the center of the fritter. Try to maintain a medium and steady flame; if you don’t have a thermometer, test with a small ball of batter to check the timing.
