Ricotta Balls Italian Doughnuts Recipes

RICOTTA BALLS (ITALIAN DOUGHNUTS)

Steps:

• Mix all ingredients together in a large bowl.
• Drop by teaspoonfuls into hot oil and deep fry.
• Balls will turn themselves over when one side is done.
• Fry until golden brown and cooked through adjust heat as needed if they brown too quickly without cooking through.
• Drain on paper towels to cool and absorb oil.
• When cool, sprinkle with powdered sugar.

ZEPPOLE, ITALIAN RICOTTA DOUGHNUTS

Steps:

• In a Medium sized bowl, sift together the flour, baking powder, salt and the 3 tablespoons of sugar and then set aside.
• In a stand mixer or a hand held mixer, beat together the eggs and the ricotta cheese just until fairly smooth.
• Stir the flour mixture into the ricotta mixture until thoroughly combined.
• In a large heavy pot or a dutch oven, pour in enough oil to reach 2 inches high and heat to 375*. A candy thermometer comes in handy in order to get the right temperature and ensuring the oil does not drop under 350*, while you are frying between batches.
• If the oil is not hot enough the doughnuts will be too soggy and if it is too hot then the outside will darken quickly leaving the inside under cooked.
• Use a 1 1/2 inch scoop or 2 small spoons to drop bits of dough into the hot oil.
• Fry the zeppole for about 2 to 3 minutes, turning often until they are puffed, fluffy and golden brown.
• Larger sized doughnuts will need extra time. Use a slotted spoon to remove the zeppole from the pan and drain them on paper towels. Repeat until you have used up all the batter.
• Dust with icing or powdered sugar and serve while still warm.

ZEPPOLE

Steps:

• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
• Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.

RICOTTA DOUGHNUTS

Steps:

• In a deep saucepan, heat enough oil to deep fry (about half-way up the pot) to 350 to 365 degrees F.
• Mix the ingredients together in a bowl with a wooden spoon in order until the batter is smooth.
• Using 2 teaspoons, scoop a spoonful of batter then push it off into the hot oil with the other spoon. They will sink then float to the top of the oil. Turn them occasionally to fry evenly on all sides.
• Drain on paper towels and then dip in powdered sugar or roll at the table in cinnamon sugar. Serve immediately.

EASY ITALIAN LEMON RICOTTA DOUGHNUTS

Steps:

• 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.

REAL TASTY ITALIAN FRIED RICOTTA BALLS

Steps:

• Mix all the above ingredients together and let stand for 1 hour.Using teaspoons, spoon out ingredients and form a ball. Then deep fry in a frying pan with some oil or shortening until light brown.then put on towel paper to drain then toss in powdered sugar or cinnamon and sugar.
• yes recipe can be doubled.
• enjoy and.
• share with family and friends.