I was motived to make this recipe for several reasons. One, I had milk and cream that needed to be used and I hadn’t made ricotta yet this week. Two, my husband has been asking me to make him doughnut holes. And three, I saw this recipe by The Cottage Market blog and just had to try it. I loved the instructions from Andrea – so Italian!
Next time I make these, I’m going to add a little limoncello to the batter and dust with lemon zest. I think that would be good too! Enjoy!!
Ricotta puffs
Save RecipeIngredients
- • 2 eggs
- • 1 cup of unsifted flour
- • 2 1/4 teaspoons of baking powder
- • dash of salt
- • 1/4 cup of granulated sugar
- • 1 cup of whole milk ricotta cheese (1/2 lb) (homemade or store bought)
- • 1 teaspoon of vanilla extract
- • Confectioners Sugar for Dusting or maybe Cinnamon Sugar
- • Canola or vegetable oil for frying
Instructions
- Crack your two eggs into the mixing bowl and beat until foamy.
- Add all of your dry ingredients into the eggs in the mixing bowl slowly and then add your ricotta and vanilla.
- Continue to mix until combined. The batter will be thick…creamy and sticky. It is not a cookie dough consistency…it is a rich thick waffle type batter. Do not over mix.
- Have your oil ready in your fry pan. (Andrea uses a cast iron skillet - I used my everyday fry.
- Fill fry pan about 1-2 inches high with oil.
- Your oil should be approximately 375 degrees. Or as most Italian Grandmas would say "until it's hot" because they didn’t use a thermometer. (neither did I)
- Andrea uses a small melon ball scoop sprayedwith oil so that batter doesn’t stick. I tried that and found it too cumbersome. I just used 2 spoons - scoop batter in one, scrap off into hot oil with the other. I use this method when making cookies too. No exact measurement, about 1/2 to 1 small teaspoon.
- Carefully drop it into the oil…repeat with consecutive scoops but don’t let them touch…turn them a few times for even browning and you are talking about a few minutes. Mine seemed to take seconds.
- Once they are a nice deep golden brown it is time to scoop them up and place them on brown paper or paper towels to drain. You won’t believe how NOT oily they are!
- Continue adding more. Truly this only takes a short time because they cook so quickly.
- Sprinkle with Confectioners sugar or if you like... Cinnamon Sugar and by the way…they are even delicious plain!
Notes
Here’s a little suggestion from Andrea - so you know exactly how long to cook them for…make a test one and break it open…then…eat it. Bet you can't eat just one! : ) You can go from batter to serving in less than 30 minutes! I did have a challenge keeping the right oil temperature. I had to keep turning down the heat (gas cooktop) because they would cook up in a few seconds. You don’t have to serve these warm…but I highly recommend it because they are just over the top when they are warm and fresh! These would be such a treat at Holiday gatherings.
Nutrition