Lemon Ricotta Fritters

"Anticipating Autumn should be filled with delicious, comforting food, agree? 😍"
-- @anasbakingchronicles

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These sweet fritters dusted with sugar combine bright lemon with creamy ricotta for a delicious light doughnut, perfect for a fall brunch or easy dessert.

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  • Recipe Card
Prep time 15mins
Cook time 15mins

Recipe Card


  • 2 large eggs, room temperature
  • 1 cup ricotta, room temperature
  • 2/3 cup light brown sugar
  • zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 2 tablespoons rum
  • 2 cups (minus 2 tablespoons) all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • sunflower oil, for cooking
  • sugar, for dusting


  • Step 1

    After bringing all ingredients to room temperature, in a medium sized bowl, use a whisk to mix together the eggs, ricotta cheese, lemon zest, sugar, salt, vanilla extract and rum, just until combined and smooth.

  • Step 2

    In a separate bowl sift and whisk together the flour and baking powder. Add to wet ingredients in two batches. After the second batch, switch whisk for spatula and fold everything until combined. The batter will be quite thick.

  • Step 3

    Transfer the batter in the piping bag, snip the end to be as wide as your thumb. Heat the oil to 170º C (just under 350º F) and pipe little balls directly into the oil, cutting them with scissors as you go.

  • Step 4

    Fry for a few minutes on each side (they should turn to the other side on their own), or until golden brown. Transfer to a plate lined with a paper towel. Dust with sugar and enjoy!