Italian-Style Sufganiyot (Frittelle di Ricotta)
Cuisine: Italian
Author: Kitchens
Prep time: 1 hour 10 mins
Total time: 1 hour 10 mins
  • 4 eggs
  • 1 1/2 Cups sugar
  • 1 teaspoon vanilla extract
  • 1 pound ricotta cheese
  • 1 Cup flour
  • 2 teaspoons baking powder
  • vegetable oil; for frying
  1. Beat eggs in large bowl until fluffy. Add 1/2 cup sugar and vanilla and mix well. Add ricotta and blend.
  2. Combine flour and baking powder and fold into egg mixture a little at a time.
  3. Cover bowl with towel and let batter rest 1 hour at room temperature.
  4. In deep fryer or saucepan, heat about 2 cups oil over medium heat and drop a few tablespoons batter into hot oil.
  5. When fritters turn golden, 3 to 4 minutes, transfer to plate and blot excess oil off with paper towel. Repeat with remaining batter.
  6. Roll fritters in remaining 1 cup sugar and serve hot or cold.
Calories: 63 Fat: 3g Fiber: 0.01 g Protein: 2g Cholesterol: 22mg
This is one of the oldest known recipes for cheesecake, and forms the foundation for future recipes we all know and love today.
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