The ricottelle are quick and super delicious sweet fritters. We are in the Carnival season and everyone knows, during Carnival, every fried food is allowed! So, I wanted to prepare soft and fragrant little fritters, a variant of my beloved grandma’s fritters. I made them smaller and with the ricotta in the dough, an ingredient that I adore in desserts. Soft, sugary, egg-free and no rising needed, ricottelle (ricotta fritters) are a true delight, they don’t absorb oil when cooking, remain dry, and stay soft even after two days (longer I don’t know because they didn’t last that long) 😀
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 22 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons, Carnival
Ingredients
- 2 1/2 cups all-purpose flour
- 7 oz ricotta (well-drained)
- 2 tbsp sugar
- 2 tbsp milk
- 1 packet baking powder
- 1 pinch salt
- to taste vanilla
- as needed vegetable oil (for frying)
- as needed sugar (for coating)
Steps
Ricottelle are super easy and quick to prepare. First, put the ricotta (which must be very dry; if you take it fresh, let it drain before using it), sugar, milk, flour, baking powder, vanilla, and a pinch of salt in a bowl and form a soft, homogeneous dough.
Work the dough on a slightly floured surface, detach small pieces, form balls, and flatten them, creating disks, making them a bit thinner in the center.
Fry the ricottelle in hot vegetable oil on both sides until golden, it will take about 3/4 minutes per side, keep the flame medium-low.
Once cooked, drain the ricottelle on absorbent paper and then pass them in granulated sugar while still hot.
Advice:
Ricottelle can be kept at room temperature for 3/4 days. You can add grated orange and/or lemon peel to the dough. You can pass them in sugar and cinnamon. I do not recommend baking or air frying them, as they will be less soft and a bit more cookie-like.
More sweet fritters recipes HERE
