RICOTTA BALLS (ITALIAN DOUGHNUTS)
Make and share this Ricotta Balls (Italian Doughnuts) recipe from Food.com.
Provided by Steve P.
Categories Breads
Time 25m
Yield 24 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 43.2, Fat 1.6, SaturatedFat 1, Cholesterol 13.2, Sodium 42.9, Carbohydrate 5, Fiber 0.1, Sugar 0.6, Protein 2
REAL TASTY ITALIAN FRIED RICOTTA BALLS
This recipe was giving to me from someone dear to me that I. Worked with years ago we would always trade recipes together. It was so much fun to do we all shared such great recipes together.
Provided by maroon7baby
Categories Dessert
Time 16m
Yield 12 15, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the above ingredients together and let stand for 1 hour.Using teaspoons, spoon out ingredients and form a ball. Then deep fry in a frying pan with some oil or shortening until light brown.then put on towel paper to drain then toss in powdered sugar or cinnamon and sugar.
- yes recipe can be doubled.
- enjoy and.
- share with family and friends.
RICOTTA BALLS
It's Martedi Grasso (Fat Tuesday) and window displays of pastry shops around Italy are piled high with castagnole (fried sweet dough balls) for the occasion. Why not celebrate with our ricotta balls dipped in orange-infused honey?
Provided by Redazione Web
Categories cakes and desserts
Time 2h
Yield 80
Number Of Ingredients 11
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.
RICOTTA BALLS IN TOMATO SAUCE
a delicious alternative to traditional meatballs
Provided by apinchofitaly
Time 40m
Yield Serves 4
Number Of Ingredients 12
Steps:
- put the bread crumbs in a bowl with the ricotta, eggs, chopped garlic, grated parmesan and pecorino, chopped parsely, salt and pepper and mix all the ingredients together.
- in a sauce pan put the garlic, oil and cook for a few min till the garlic gets golden, add the tomato passata with a couple of pinches of salt, bring to the boil and cook for 15 min. Once the sauce is cooked you can start preparing the ricotta balls.
- Grease your hands with a little oil and roll some mixture to make the balls as big as a walnut and put them one by one in the sauce.
- Cook for approx. 15 min and serve immediately.
CHEF JOHN'S RICOTTA MEATBALLS
Ricotta-spiked meatballs are so tender, so flavorful, and so delicious. There are hardly any ingredients. Of course we're going to throw this over some spaghetti, because we're Americans and that's what we do with meatballs.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
- Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
- Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.
- Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 18.9 g, Cholesterol 75.3 mg, Fat 20.9 g, Fiber 3 g, Protein 16.3 g, SaturatedFat 7 g, Sodium 864.6 mg, Sugar 9.4 g
RICOTTA BALLS
Number Of Ingredients 7
Steps:
- 1. Mix all ingredients together in a large bowl. 2. Drop by teaspoonsful into hot oil and deep fry. 3. Balls will turn themselves over when one side is done. 4. Fry until golden brown and cooked through adjust heat as needed if they brown too quickly without cooking through. 5. Drain on paper towels to cool and absorb oil. 6. When cool sprinkle with powdered sugar. 24 servings25 minutes ( 15 mins prep time, 10 mins cook time )
Nutrition Facts : Nutritional Facts Serves
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