Italian Ricotta Doughnuts Recipe — Light, Crispy Fritters

These Italian ricotta doughnuts are soft, fluffy and scented with bright orange. Made from a simple, yeast-free batter, they come together quickly and are finished with a generous dusting of powdered sugar or a drizzle of honey. The batter uses basic pantry staples and takes only minutes to prepare; frying yields golden, tender doughnuts that are best enjoyed warm.

Unlike traditional yeast doughnuts, which require time for proofing, these ricotta doughnuts are mixed and fried in under 30 minutes. The ricotta adds moisture and tenderness so the finished doughnuts are light and pillowy.

The process is straightforward: whisk the wet ingredients, combine the dry, fold together to make a sticky batter, then drop spoonfuls into hot oil until deep golden. Let them drain briefly on paper towels, cool slightly, and finish with powdered sugar or honey.

Scroll down for the full printable recipe with step-by-step photos, ingredient notes, tips, variations and a short video.

Ingredients – what you need

The photos below show the ingredients and offer a few helpful tips for best results.

• Ricotta – use whole-milk (full-fat) ricotta for the best texture and flavour.
• Eggs – large eggs.
• Orange – zest of one orange and about 1 tablespoon of juice (lemon works as an alternative).
• Flour – Italian 00 or all-purpose flour.
• Sugar – caster (superfine) sugar is ideal, but granulated will work.
• Baking powder – ensure it is fresh so the doughnuts rise properly.
• Salt – a pinch of fine salt to balance the sweetness.
• Sunflower oil – for frying to a crisp, neutral finish.
• Powdered sugar – (icing sugar) for dusting once the doughnuts have cooled slightly.

Step by step photos and recipe instructions

Step 1) In a large bowl whisk the ricotta, eggs, orange zest and juice until smooth.

Step 2) In a separate bowl combine the dry ingredients, then fold them into the wet mixture until you have a sticky batter.

Step 3) Use a tablespoon or small scoop to drop portions of batter into the hot oil (fry in batches of 3–4). Fry until deep golden brown, about 5 minutes, allowing the doughnuts to turn in the oil as they cook. Drain on paper towels and, once slightly cooled, dust generously with powdered sugar or drizzle with honey.

Recipe tips and FAQs

• Flavour options – add a tablespoon of liqueur such as rum, Strega or amaretto for a deeper flavour, or stir in vanilla. Swap orange zest for lemon if preferred.
• Use a thermometer – keeping oil at the right temperature prevents the doughnuts from browning too fast while remaining undercooked inside.
• Don’t overcrowd the pot – fry in small batches so the oil temperature stays steady and the doughnuts cook evenly.
• Portion size – a tablespoon or a small cookie scoop yields the ideal size for even frying.
• Drain well – place doughnuts on paper towels after frying to absorb excess oil for a lighter finish.

Serving suggestions

Serve these ricotta doughnuts with a generous dusting of powdered sugar or a light drizzle of honey. They also pair well with warm chocolate spreads or fruit compotes for dipping.

If you try this Italian Orange Ricotta Doughnuts recipe, please rate it and share your feedback in the comments. I enjoy hearing how your batch turned out.

Originally published July 13, 2016; updated for clarity and user experience.