One of the quickest doughnut recipes you’ll ever make without any yeast and ready in less than an hour! These easy Italian lemon ricotta doughnuts, especially delicious served warm right out of the fryer, are crisp on the outside and fluffy on the inside with a hint of lemon flavor!
Warning! When you dredge these lemon ricotta doughnut holes in sugar, more of them may end up in your mouth than on your serving plate.
It is really that hard to resist these mini doughnuts when they’re just out of the fryer. They are slightly crisp on the outside and soft, spongy and lemony on the inside.
But the good news is you can whip up a fresh batch in less than an hour!
How is Carnevale celebrated in Italy?
Carnevale, or Mardi Gras in as we know it, is celebrated by enjoying a multitude of decadent fried sweets. It’s a day of indulgence before the solemn fasting period of lent begins.
In Sicily popular choices include chiacchiere, pignolata, cassatelle, cannoli and all varieties of sfinci, including sweet rice sfinci.
I’m sure you have seen these ricotta doughnut holes called by several different names, sometimes depending on the region in Italy where they are made. Some names include zeppole, castagnole, frittelle (fritters) as well as sfinci (from Sicily).
However sfinci, fried dough balls, are usually made with a yeasted dough. And in Sicily ricotta sfinci usually consist of fried dough (that can also be baked) filled with sweetened ricotta, which is also what we call zeppole.
Therefore, to avoid any confusion I chose to simply call this recipe lemon ricotta doughnuts! Regardless of what you call them I knew I had to recreate them for myself in order to add them to my endless list of Italian ricotta desserts. Because, like most Sicilians, I can not resist a good ricotta dessert!
And these could not be any easier to make.
Why this recipe works
- This easy recipe requires no kneading or rolling. Just stir all ingredients together in one bowl, fry them up and roll in sugar before serving!
- Unlike typical doughnuts, these are made with baking powder instead of yeast. And since there is no proofing necessary you can enjoy your ricotta doughnuts in less than an hour!
- Mini ricotta doughnuts are flavored with lemon zest which is a perfect pairing with ricotta!
- Ricotta doughnuts are best enjoyed warm, right out of the fryer, to ensure the perfect texture: crisp on the outside and soft and fluffy on the inside.
- All they require before serving is a sprinkle of granulated sugar (combined with cinnamon if you prefer) or a dusting of powdered sugar. All options work well!
Ingredient list
- Ricotta: preferably whole milk ricotta, strained if the brand you are using is particularly watery.
- Eggs
- Granulated sugar: plus extra for rolling in before serving
- Lemon zest
- All-purpose flour
- Baking powder
- Salt, just a pinch
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make ricotta doughnuts
- If your ricotta is very watery, strain it in a cheesecloth lined fine meshed sieve for at least 15 minutes.
- Combine ricotta, eggs and sugar in a large bowl. Stir with a whisk or fork until smooth. Note: if the mixture is not completely smooth you will detect darker spots in the fritters when frying (as in mine!), these are simply small lumps of ricotta. This does not affect the flavor or texture of the doughnuts. In fact, I almost prefer them this way!
- Stir in the lemon zest.
- Sift the flour, baking powder and salt. Add to the ricotta mixture and stir just until combined. The mixture will be sticky and thicker than a pancake batter.
- At this point you may fry them immediately, however I prefer the texture of the doughnuts (and my family agreed) after I let the dough sit at room temperature for about 20 minutes.
- During this time, slowly heat about 2 inches of oil in a heavy bottomed pot, or use a deep fryer if you have one.
- Test the oil to see if it is hot enough by dropping a tiny piece of dough in the oil. If it immediately begins to bubble and sizzle, the oil is ready.
- Use a handy 1 tbsp. cookie scoop to carefully drop the dough directly into the hot oil. Alternately, use 2 soup spoons to scrape the dough into the oil.
- For best results do not overcrowd the pan. I fried eight doughnuts at a time in three separate batches.
- The doughnuts are ready when they are golden brown on all sides.
- Lower the heat if they begin to brown too quickly on the outside as they may remain raw in the middle. My doughnuts took from 2-3 minutes to cook.
- Use a slotted spoon to scoop them out of the oil and transfer them to a paper towel covered tray to absorb any excess oil.
- While still warm, dredge each doughnut in granulated sugar.
- Serve immediately!
Recipe Notes
-Replace the lemon zest with orange zest.
-Add cinnamon to the dough, about 1/2 tsp will do.
-Instead of plain sugar, dredge your doughnuts in a combination of sugar and cinnamon or simply dust with powdered sugar, if you prefer.
-As mentioned above, ricotta doughnuts are best served immediately to ensure the best texture.
-However, if you do happen to have leftovers they are definitely edible the following day. They will be much softer.
-I do not recommend freezing fried desserts as the texture, once defrosted, tends to be soggy.
-Since these doughnuts take less than an hour to prepare, I strongly recommend preparing a fresh batch when you have a craving for them!
–Whisk the ricotta/egg mixture until smooth to avoid dark spots when frying the doughnuts (although it is ok if a few lumps are still present!)
–Let the dough rest for about 20 minutes, while you heat your oil, for the best possible texture.
–Use a cookie scoop for easy mess free, evenly shaped doughnuts.
-Alternately, you can use two spoons to scoop the dough into the hot oil.
–Lower the temperature of the oil if the doughnuts begin to brown too quickly on the outside in order to avoid having doughnuts that are undercooked on the inside.
Did you try out this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
*****
More Carnevale sweet recipes for you to check out!
- Traditional Sicilian Pignolata
- Sicilian Pignolata (with semolina)
- Cartocci Siciliani with Ricotta Filling
- Sicilian Cannoli with Ricotta Filling
- Cassatelle with Ricotta Filling
- Cassatelle with Chickpea and Chocolate Filling
- Chiacchiere di Carnevale
- Sweet Rice Sfinci
- Sfinci (Sicilian Fried Dough)
- Potato Sfinci
- Italian Sugar Doughnuts (Ciambelle fritte)
- Bomboloni with Pistachio Custard
Ingredients
- 1 cup ricotta whole milk
- 2 large eggs
- ¼ cup granulated sugar
- 1 lemon, zest of
- 1 cup all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- vegetable oil for frying canola or sunflower oil may be used instead
For dredging
- 3 tbsp. granulated sugar or powdered sugar
Instructions
- If your ricotta is very watery, strain it in a cheesecloth lined fine meshed sieve for at least 15 minutes.
- Combine ricotta, eggs and sugar in a large bowl. Stir with a whisk or fork until smooth.
- Note: if the mixture is not completely smooth you will detect darker spots in the fritters when frying (as in mine!), these are simply small lumps of ricotta. This does not affect the flavor or texture of the doughnuts.
- Stir in the lemon zest. Sift the flour, baking powder and salt. Add to the ricotta mixture and stir just until combined. The mixture will be sticky and thicker than a pancake batter.
- Let the dough sit at room temperature for about 20 minutes.
- During this time, slowly heat about 2 inches of oil in a heavy bottomed pot, or use a deep fryer if you have one. Test to see if the oil is hot by dropping a tiny piece of dough in the oil. If it immediately begins to bubble and sizzle, the oil is ready.
- Use a handy 1 tbsp. cookie scoop to carefully drop the dough directly into the hot oil. For best results, do not overcrowd the pan. I fried eight doughnuts at a time, in three separate batches.
- The doughnuts are ready when they are golden brown on all sides. Lower the heat if they begin to brown too quickly on the outside as they may remain raw in the middle. My fritters took from 2-3 minutes to cook.
- Use a slotted spoon to scoop them out of the oil and transfer them to a paper towel covered tray to absorb any excess oil. While still warm, dredge each doughnut in granulated sugar. Serve immediately.
Notes
-Add cinnamon to the dough, about 1/2 tsp will do.
-Instead of plain sugar, dredge your doughnuts in a combination of sugar and cinnamon or simply dust with powdered sugar, if you prefer. How long do these doughnuts keep for? -As mentioned above, ricotta doughnuts are best served immediately to ensure the best texture.
-However, if you do happen to have leftovers they are definitely edible the following day. They will be much softer. Can they be frozen? -I do not recommend freezing fried desserts as the texture, once defrosted, tends to be soggy.
-Since these doughnuts take less than an hour to prepare, I strongly recommend preparing a fresh batch when you have a craving for them! Best tips for making ricotta doughnuts: -Whisk the ricotta/egg mixture until smooth to avoid dark spots when frying the doughnuts (although it is ok if a few lumps are still present!)
-Let the dough rest for about 20 minutes, while you heat your oil, for the best possible texture.
-Use a cookie scoop for easy mess free, evenly shaped doughnuts.
-Alternately, you can use two spoons to scoop the dough into the hot oil.
-Lower the temperature of the oil if the doughnuts begin to brown too quickly on the outside in order to avoid having doughnuts that are undercooked on the inside. Â Â
Nutrition
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Hi Nadia, These doughnuts look so good. I want to try them today, but you did not say what temperature the oil for frying them should be? Can you let me/us know? Also do you have recipes for “Cold Oven” cakes ( pound/bundt etc.)
Much thanks Susie
Hello Susie you’re right I did not indicate a specific temperature! Not very scientific of me, I know, but I rely on my mom’s method of sticking the handle of a wooden spoon in the oil and when it immediately bubbles and sizzles around it I know it’s ready to go! However, the correct frying temperature would be around 360 degrees F.
Regarding bundt cakes, I have a couple of recipes for Ciambella, which tend to be fluffier and light and not as heavy as a pound cake. Here they are: https://www.mangiabedda.com/orange-ciambella/; and https://www.mangiabedda.com/nonnas-sponge-cake/.
Hope this helps!
These are amazing!!! Thank you for sharing the recipe!
Thanks Lisa, so glad you enjoyed these tasty doughnuts!
I’ve made this recipe many times and have always been delicious. My family can’t get enough of them. Drizzle with warm Nutella.
Hi Filippa, indeed they are very hard to resist and you can never stop after only one. I haven’t tried them with Nutella because I’m not a huge fan of it, but I can imagine that most people would love them drizzled with warm Nutella. Thanks for sharing!