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Ricotta Fritters (Ponchiki) Recipe

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4.3 from 85 reviews

Ricotta Fritters, also known as Ponchiki, are light and fluffy deep-fried donuts made with creamy ricotta cheese, eggs, and a touch of vanilla. These small, golden treats have a delicate texture and a subtle sweetness, dusted with powdered sugar for a perfect finish. Ideal for breakfast, dessert, or anytime snacking, they are best enjoyed fresh and warm.

  • Total Time: 1 hour 10 minutes
  • Yield: 70-75 small fritters

Ingredients

Frying Oil

  • 2 quarts oil (avocado, peanut, grapeseed, vegetable, or canola oil recommended)

Fritters Batter

  • 2 cups ricotta cheese (or farmer’s cheese, or cottage cheese)
  • 3 eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt

Topping

  • Powdered sugar, for sprinkling on top

Instructions

  1. Heat Oil: Pour the oil into a heavy-bottomed pot or Dutch oven and heat it to 370-375°F (188-190°C) to prepare for frying.
  2. Prepare Batter: In a large bowl, whisk together the ricotta cheese, eggs, granulated sugar, and vanilla extract until smooth and evenly combined. A hand mixer or stand mixer can be used for convenience.
  3. Mix Dry Ingredients: In a separate small bowl, whisk flour, baking powder, and salt until well combined.
  4. Combine Mixtures: Add the flour mixture to the ricotta mixture and gently mix until fully incorporated, forming a batter.
  5. Scoop and Fry: Using two small teaspoons or a small portion scoop, carefully drop small spoonfuls of batter into the hot oil. Keep the oil temperature steady between 325-350°F (163-177°C) by adjusting stove heat as needed to prevent cooling.
  6. Fry Until Golden: Fry the fritters for 3 to 4 minutes, flipping them halfway through to ensure even golden brown color on all sides.
  7. Drain Excess Oil: Remove the fritters with a slotted spoon and drain on a paper towel-lined plate or brown paper bag to remove excess oil.
  8. Repeat Frying: Reheat the oil back to 370-375°F (188-190°C) before frying the remaining batter in batches until all fritters are cooked, yielding approximately 70-75 small donuts depending on size.
  9. Dust with Sugar: Sprinkle powdered sugar generously over the fritters while still warm for a sweet finishing touch.
  10. Serve: Serve the ricotta fritters warm or at room temperature. For optimal taste and texture, enjoy them the same day, though they remain enjoyable for up to 1-2 days after frying.

Notes

  • You can substitute ricotta cheese with farmer’s cheese or cottage cheese for variations in flavor and texture.
  • Maintaining consistent oil temperature is crucial to avoid greasy or undercooked fritters.
  • Fritters are best consumed fresh but can be stored at room temperature for 1-2 days in an airtight container.
  • The size of fritters affects yield; smaller scoops produce more fritters.
  • Use of avocado oil is recommended for its high smoke point and neutral flavor, but other vegetable oils are suitable.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Italian

Find it online: https://allyumcooks.com/ricotta-fritters-ponchiki-recipe/