Italian Ricotta, Raisin and Chocolate Doughnuts (Frittelle Ricotta, Uvetta e Cioccolato)
An Italian ricotta version of doughnuts with raisins and chocolate.
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
Serving: 3 doughnuts | Calories: 96kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 55mg | Potassium: 54mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 82IU | Vitamin C: 0.3mg | Calcium: 50mg | Iron: 1mg
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