Best Ricotta Balls Italian Doughnuts Recipes

EASY RICOTTA DOUGHNUTS

Steps:

• Preheat about 5 cups of oil in a medium sauce pot, over medium to medium-high heat. Heat oil to about 315 degrees. (350 will cook doughnuts too fast on the outside and leave them raw on the inside.)
• Set out a wire rack and cover it with a paper towel or two.
• In a large mixing bowl, whisk ricotta, vanilla, sugar and eggs until all incorporated.
• Add flour baking soda and salt. Mix with a rubber spatula until completely mixed throughout.
• Lay out a piece of parchment paper and lightly grease it.
• Grease your hands with some cooking spray as well. Scoop out some dough and make about 1-inch balls. Lay them on the parchment paper while waiting to be fried.
• Fry doughnut balls in batches of about 6 (as fitting to your sauce pot) for 5-7 minutes, until deep golden brown.
• Take out the cooked doughnut balls and place them on a paper towel. After they are cooled for a couple of minutes, dust them with powder sugar.

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.

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.

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.

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.