Sfingi di Ricotta (Italian Ricotta Doughnuts)
This post may contain affiliate links. For more information, please see our disclosure policy.
These sfingi are everything I want in a dessert—light, fluffy, and just the right amount of sweetness without being over the top. The ricotta in the dough gives them this creamy, tender texture that’s hard to resist.
Dust them with powdered sugar or, if you’re feeling extra fancy, drizzle with a bit of honey or melted chocolate (try warmed nutella). Either way, they’re always the first thing to disappear at any gathering. And did I mention how fast they come together? You can whip up a batch in no time, which is dangerous in the best possible way.
Why Make These?
- Traditional Italian treats for celebrating holidays
- Light, fluffy, and deliciously sweet
- Quick and easy to prepare
- Fun to customize with different toppings
- Good for sharing with family or friends
Ingredient Notes
Making sfingi with ricotta gives these sfingi a denser, creamier texture with more moisture inside. The ricotta adds a slight richness and makes the doughnut softer and more tender, giving it a melt-in-your-mouth quality. The flavor is also subtly enhanced, as the ricotta adds a mild, almost sweet creaminess that pairs beautifully with the sugar dusting.
Ingredients: Ricotta, flour (top); eggs, vanilla, salt (middle); baking powder, sugar (bottom). Powdered sugar for topping not shown.
- Eggs: Use large eggs for best results.
- Ricotta cheese: Avoid low-fat ricotta, as it may make the dough too dense.
- All-purpose flour: Avoid substitutions, as different flours may alter the texture.
- Baking powder: Be sure it’s fresh for maximum rise.
- Vegetable oil: Neutral oil is best for frying. Stick with oils like canola or vegetable to avoid imparting flavor.
- Confectioners’ sugar: Used to dust the finished sfingi. See below for more topping ideas.
Toppings for Sfingi
- Confectioners’ sugar: The classic topping, giving sfingi a light, sweet finish. Dust generously while still warm for the best adhesion.
- Honey drizzle: For extra indulgence, drizzle with honey right before serving. The warmth of the sfingi allows the honey to soak in slightly, enhancing the flavor.
- Chocolate sauce: A rich, dessert-like option. Drizzle melted chocolate or a simple chocolate sauce over the sfingi for a decadent touch.
- Cinnamon sugar: Mix confectioners’ sugar with a little cinnamon for a spiced variation, giving the sfingi a warm, aromatic twist.
- Fruit preserves: Serve alongside a small dish of fruit preserves like raspberry or apricot for dipping, adding a sweet and tangy contrast.
Method Overview
First, whisk together the eggs, sugar, and vanilla until smooth in a large bowl, then stir in the ricotta until fully blended. In a separate bowl, mix the flour, baking powder, and salt, and gently fold this into the wet ingredients, being careful not to overmix.
Heat vegetable oil in a deep saucepan to 370°F (188°C). When the oil is ready, drop heaping tablespoons of the batter into the hot oil, cooking in batches of six at a time to avoid crowding. Fry until golden brown on all sides, turning occasionally.
Remove the fried doughnuts with a slotted spoon and drain on paper towels. Dust with confectioners’ sugar while still warm, and serve immediately. For extra indulgence, drizzle with honey or chocolate sauce before serving.
Tips & Techniques
- Test Oil Temperature: If you don’t have a thermometer, use the wooden spoon test: dip the handle into the oil—steady bubbles mean it’s hot enough. Alternatively, drop a small cube of bread into the oil; if it browns in 60 seconds, the oil is around 365°F.
- Don’t Overcrowd: Fry in small batches to maintain the right oil temperature and ensure even cooking.
- Check Visual Cues: Look for a slight shimmer on the oil’s surface to indicate it’s hot, but avoid smoking oil.
- Allow Oil to Reheat: Between batches, let the oil return to temperature for consistent frying results.
- Serve Warm: Sfingi are best served immediately, dusted with confectioners’ sugar or drizzled with honey for extra sweetness.
If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
📖 Recipe
Sfingi di Ricotta (Italian Ricotta Doughnuts)
Equipment
- Deep pot for frying
Ingredients
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
For Frying
- Vegetable oil enough for fryer or pot
For Dusting or Topping (Choose one or more)
- Confectioners’ sugar
- melted chocolate or warmed Nutella
- Honey
Instructions
Batter Preparation:
- In a large mixing bowl, whisk together the eggs, granulated sugar, and vanilla extract until well combined.
- Stir in the ricotta cheese until the mixture is smooth.
Dry Ingredients:
- Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
Combine Mixtures:
- Gently fold the dry ingredients into the ricotta mixture until just combined, being careful not to overmix. The batter should be thick and smooth.
Frying Setup:
- Pour vegetable oil into a deep saucepan until it reaches a depth of about 3 inches.
- Heat the oil to 370°F (188°C) if you have one, using a frying thermometer to ensure accurate temperature.
Cooking Sfingi:
- Once the oil is heated, carefully drop a heaping tablespoon of batter into the oil, cooking in batches of six to avoid overcrowding. You can also use a large pastry bag with a large tip and drop a tablespoon or so at a time this way.
- Fry each piece until golden brown and puffed up, turning them with a slotted spoon for even cooking on all sides.
Draining:
- Use a slotted spoon to remove the sfingi from the oil and transfer them onto a plate lined with paper towels to drain excess oil.
Serving:
- While still warm, dust them with confectioners' sugar.
- Serve immediately, with an optional drizzle of honey or chocolate sauce if desired.