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Sweet Ricotta Fritters

Tony Alberti's Sweet Ricotta Fritters
Tony Alberti's Sweet Ricotta Fritters TODAY, September 20 2016.Nathan R. Congleton / TODAY


  • 1 cup ricotta cheese
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1 heaping tablespoon confectioners' sugar, plus more for finishing
  • teaspoons baking powder
  • 1 pinch salt
  • Vegetable oil, for frying
  • Nutella, ice cream or crème fraîche, for serving
  • Chef notes

    These Twintastico Italian Romantic Ricotta Balls are especially delicious with Nutella, ice cream or crème fraiche. Serve the elegant dessert bites with coffee or tea.



    In a large bowl, combine the ricotta and eggs, and whisk until smooth. Add the flour, sugar, baking powder, and salt; whisk to make a smooth batter.


    Fill a wide and shallow skillet pan with about 3/4-inch of the oil. Heat over medium-high heat until a bit of test batter sizzles when dropped in. Cook in batches, dropping 5 or 6 rounded teaspoons of batter into the pan at a time. When the batter puffs up and the undersides turn golden brown, after about 1 minute, flip and fry for 1 more minute, or until golden brown.


    Transfer the ricotta balls to a plate with some kitchen towel just to remove the excess oil, and continue cooking the rest of the batter until all is used.


    On a serving plate, pile the ricotta balls in a rough pyramid. Using a sieve, evenly and generously sprinkle the confectioners' sugar over the Twintastic Italian Romantic Ricotta Balls. Serve immediately with Nutella, ice cream or crème fraîche. Buon appetito!