Ricotta Doughnuts (Frittelle di Ricotta, Uvetta e Cioccolato)
Ricotta doughnuts are lovely little pillows of fried dough, dotted with raisins and chocolate, which are difficult not to eat straight out of the pan!
My doughnut recipes are some of the most popular posts on my site, and it’s really not surprising.
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Who doesn’t love light and airy, deep fried puffs of dough, especially when there’s chocolate, jam, cream or some sort of liqueur involved? Well, dear readers, I have an incredibly delicious ricotta doughnuts recipe for you, and this one is made with ricotta, chocolate, and Grand Marnier soaked raisins! As you can see from the photos, they’re rather spectacular.
I would recommend not mixing in the chocolate chips or chunks because although it tasted fabulous, the chocolate melted and oozed out into the hot oil which made a mess. Instead, put a few pieces of chocolate hidden inside each doughnut. I also found the original recipe’s dough to be a bit too dry, so I fixed the recipe. (From La Cucina Italiana.)
Love ricotta? You’ll flip for these lemon soufflé-like pancakes made with ricotta!
I also did a slightly naughty thing, and made some of the doughnuts with a chocolate truffle hidden inside of some of the dough as I also did in my chocolate chip cookies! Truffle-filled-doughnuts? Oh yes, talk about a nice surprise! Oh wait, there’s a theme happening as I also did it with my chocolate cupcakes!
Here’s my adaptation of the La Cucina Italiana recipe (it’s been taken down, probably due to the chocolate issue).
Ricotta Doughnuts
(Frittelle Ricotta, Uvette e Cioccolato)
adapted by Christina Conte makes about 24 small doughnuts
FULL PRINTABLE RECIPE BELOW
Ingredients
- ricotta
- eggs
- orange and lemon rind
- buttermilk, or milk
- flour
- baking powder or Paneangeli “Pane degli Angeli”
- raisins, soaked in Grand Marnier
- (chocolate chips or chunks – optional)
- oil for frying
- sugar, to coat the doughnuts
Directions
Mix the ricotta and eggs together until well combined. Add the citrus rind, buttermilk or milk, flour, baking powder (or Pane deli Angeli) and mix well. Stir in the soaked raisins; the dough will look like this~
Heat the oil over medium high heat, and test a little piece of dough to see if it is hot enough, without burning the dough, before frying the rest of the doughnuts. If you are using the chocolate chips, I’d recommend putting about 4 or 5 in the center of the doughnut dough, just before dropping it into the oil. It’s messy, but it’s much better than having all the chocolate chips melt and burn in the oil as it does if you follow the original recipe.
When brown, remove the doughnuts and place on a paper-towel-lined plate. Roll in sugar before they are completely cool.
These Italian ricotta doughnuts are best served rather soon after they are made; I would recommend at least eating them the same day, but I can assure you, this won’t be a problem.
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Italian Ricotta, Raisin and Chocolate Doughnuts (Frittelle Ricotta, Uvetta e Cioccolato)
Ingredients
- 1 cup ricotta
- 3 eggs
- 1 rind of a lemon (grated- preferably organic, washed and dried)
- 1 rind of an orange (grated- preferably organic, washed and dried)
- 2 Tbsp buttermilk (or milk)
- 1 ½ cups flour
- 2 tsp baking powder (or if you are able to find it, Paneangeli “Pane degli Angeli”)
- ⅓ cup raisins (soaked in Grand Marnier)
- ⅓ cup chocolate chips (or chunks, good quality)
- light olive oil (as needed, for frying)
- ½ cup sugar (as needed, to coat the doughnuts)
Instructions
- Mix the ricotta and eggs together until well combined. Add the citrus rind, buttermilk or milk, flour, baking powder (or Pane deli Angeli) and mix well.
- Stir in the soaked raisins. (Only add the chocolate on the inside of the doughnuts so it doesn't make contact with the oil.)
- Heat the oil over medium high heat, and test a little piece of dough to see if it is hot enough, without burning the dough, before frying the rest of the doughnuts.
- When brown, remove the doughnuts and place on a paper-towel-lined plate. Roll in sugar before they are completely cool.
Notes
- These are best eaten the same day.
Nutrition
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Hi Christina I’m Doris from Malta and I love cooking ,can I ask you please if these Italian doughnuts instead of trying them I use the oven ,I know that by trying them they come out delicious, but asking you this to avoid the frying.Thanks beforehand.
Hi Doris! I’ve always wanted to go to Malta; your country looks beautiful! Regarding the Italian doughnuts, I honestly don’t think they would turn out properly if they were baked as the recipe is meant for the dough to be fried. However, I have never tried baking them, so I can’t say with 100% certainty that they wouldn’t turn out. Please do let me know how they turn out if you do try. Thank you and good luck! CC