Ricotta Balls Italian Doughnuts Recipes

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 BALLS (ITALIAN DOUGHNUTS)

Steps:

• Mix all ingredients together in a large bowl.
• Drop by teaspoonfuls into hot oil and deep fry.
• Balls will turn themselves over when one side is done.
• Fry until golden brown and cooked through adjust heat as needed if they brown too quickly without cooking through.
• Drain on paper towels to cool and absorb oil.
• When cool, sprinkle with powdered sugar.

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.

RICOTTA BALLS

Steps:

• Line two plates with paper towels. Let the ricotta and primo sale cheeses drain for 30 minutes on the plates to absorb the excess liquid.
• Then vigorously whisk the ricotta with the sugar, until you have a creamy foam.
• Crumble the primo sale cheese into fine pieces and grate the zest from 1 orange.
• In a mixing bowl, combine the primo sale, egg yolks, saffron, orange zest, 1 Tbsp. acquavite, 1 1/4 cups re-milled durum wheat semolina, and 1/2 tsp. baking powder.
• Cover and refrigerate it for 30 minutes.
• For the orange-infused honey, grate the zest of 1/2 an orange and heat it with the honey, being careful not to bring it to a boil. Remove from the heat and let steep until you are ready to form the balls.
• Shape the ricotta mixture into 1 1/2" balls and place them on a tray.
• In a frying pan, add sufficient peanut oil to cover the ricotta balls. Bring oil to 350°F.
• In the meantime, line a baking tray with paper towels. Dust balls with the remaining semolina and fry until nicely golden and drain on paper towels.
• Dip in the orange-scented honey and serve on a plate.

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.

RICOTTA CASTAGNOLE RECIPE

Steps:

• If the ricotta is very watery then place in a sieve over a bowl and leave to drain for about 15 minutes.
• In a large bowl whisk together the flour, sugar, corn starch, baking powder, salt and zest. Make a well in the middle add the egg and ricotta.
• Mix together with a fork or spatula the ingredients almost come together. Move the mixture to a lightly floured flat surface and gently knead a few times to form a soft compact dough. The dough will be a little sticky but do not add extra flour, lightly dust hands with flour while kneading. Cover the dough with a tea towel and let rest for 20 minutes.
• Remove small pieces of dough and form into balls the size of a chestnut.
• In a medium high sided pot add about 3 inches of oil, heat the oil to 340F (175C), keep the temperature as close to this as possible.
• Fry 3-4 castagnole at a time, turning to fry golden brown on both sides. Two minutes on each side should be enough time. Remove them with a slotted spoon to a paper towel lined plate, leave for a few seconds then roll in granulated sugar. Place on a clean plate and serve immediately.

RICOTTA MEATLESS MEATBALLS WITH SAUCE

Steps:

• Line a baking sheet or large plate with waxed paper.
• Combine ricotta cheese and eggs in a large bowl; mix well. Add bread crumbs, Pecorino Romano cheese, Parmigiano-Reggiano cheese, garlic, parsley, salt, and pepper; mix until thoroughly blended.
• Take a scoop of the mixture with a small cookie scoop and put it in the palm of your hands. Roll it into a ball and place on the waxed paper. Repeat until all of the mixture has been shaped into balls. Place in the refrigerator while you make the sauce.
• Heat olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, basil, sugar, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat to a simmer.
• Add ricotta balls to the sauce. Simmer, shaking the pan occasionally to cover the balls with sauce, until heated through, about 10 minutes. Serve immediately.