Baci di Ricotta

Baci di Ricotta are crisp on the outside, fluffy and creamy on the inside, and surprisingly simple to make

  • Author: Renee Rendall
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 15 1x
  • Category: Sweets
  • Method: Fried
  • Cuisine: Italian
  • Diet: Vegetarian


Units Scale
  • 1/2 cup ricotta
  • 1 egg
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • Pinch of salt
  • 1/4 teaspoon ground cinnamon
  • 1-1/2 teaspoons sugar
  • 1/4 teaspoon vanilla extract
  • Vegetable oil for frying
  • Powdered sugar to dust


  1. Put the oil in a heavy pot to begin heating to about 350 degrees.
  2. Add the ricotta and egg to a mixing bowl and whisk until smooth.
  3. Add the flour, baking powder, salt, cinnamon, sugar, and vanilla extract, and whisk until you have a smooth, slightly stiff mixture.
  4. Once your oil has come up to the proper temperature, add the dough to the hot oil about a tablespoon at a time. I use a cookie scoop but only fill it about halfway. I can usually cook four or five little dough balls at a time.
  5. Flip each dough ball a few times as they're cooking until they're deep brown on the outside. Once cooked, remove to a wire rack over a baking sheet to cool and crisp up.
  6. Serve warm dusted with a generous amount of powdered sugar.

Keywords: Fritters

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