Italian Ricotta, Raisin and Chocolate Doughnuts (Frittelle Ricotta, Uvetta e Cioccolato)

Italian ricotta, raisin and chocolate doughnuts are lovely little pillows of fried dough 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 another incredibly delicious doughnut 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 found the recipe on one of my favorite sites, La Cucina Italiana, however 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 dough to be a bit too dry, so I fixed the recipe.

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! Truffle-filled-doughnuts? Oh yes, talk about a nice surprise!

Here’s my adaptation of a La Cucina Italiana recipe (it’s been taken down, probably due to the chocolate issue).

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Italian Ricotta, Raisin and Chocolate Doughnuts (Frittelle Ricotta, Uvetta e Cioccolato)

Yield: 24

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

An Italian ricotta version of doughnuts with raisins and chocolate.

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Ingredients

• 1 cup (250g) ricotta
• 3 eggs
• grated rind of an orange and lemon, preferably organic, washed and dried
• 2 tbsp buttermilk, or milk
• 1 1/2 cups (220g) flour
• 2 tsp baking powder (or if you are able to find it, Paneangeli “Pane degli Angeli” -an Italian raising agent)
• 1/3 cup (70g) raisins, soaked in Grand Marnier for at least 4 hours
• 1/3 cup (70g) chocolate chips or chunks, good quality
• oil for frying (I used grape seed oil)
• sugar, to coat the doughnuts

Instructions

1. 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.
2. Stir in the soaked raisins. (Only add the chocolate on the inside of the doughnuts so it doesn't make contact with the oil.)
3. 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.
4. 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 Information:

Yield: 8 Serving Size: 3 doughnuts
Amount Per Serving:Calories: 291Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 84mgSodium: 228mgCarbohydrates: 40gFiber: 2gSugar: 13gProtein: 11g

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