Sweet Ricotta Fritters
Tony Alberti's Sweet Ricotta Fritters
Nathan R. Congleton / TODAY
print recipe
3.7142856 (7 rated)

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.


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


1. 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.

2. 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.

3. 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.

4. 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!

Related video

Closed Captioning
apply | reset x

Tagliatelle with Italian sausage: Hunky twin cooks make it 'twintastic'

Play Video - 4:24