Lemon Ricotta Fritters (Mini Italian Donuts)

Light, fluffy ricotta fritters with lemon zest and a crunchy sugar coating. An easy one-bowl Italian dessert you can fry in minutes.

Why I love them

These Italian ricotta fritters are such a simple, special treat. They’re soft and fluffy inside, crisp and golden outside, with just enough lemon zest to make them feel bright and fresh. What I love most is how quickly they come together: bomboloni vibes without any kneading or rising. It’s a one-bowl batter you can mix up after dinner (or for a cozy weekend breakfast) in the time it takes to heat the oil.

There’s also something so special about homemade ricotta doughnuts. The smell of warm, fried dough drifting through the kitchen, kids hovering at the counter, a dusting of powdered sugar all over everything: it feels indulgent and effortless at the same time. 

Most nights we keep them simple: a shower of powdered sugar or a drizzle of warm honey. But when I want them to be extra special, I roll the hot fritters in lemon-scented sugar for a crunchy, citrusy finish. They don’t last long.

How to Make Ricotta Fritters

A few recipe tips

• Use refined coconut oil for frying. It makes the fritters incredibly crisp without feeling greasy. Vegetable oil works, but the results are always a little heavier.
• Keep them small. I use a ½-tablespoon measuring spoon and a second spoon to scoop and drop the batter. Anything bigger and the centers won’t cook through before the exterior browns.
• Buy the full ricotta tub. I always grab a 15-ounce container and use the rest in my white sauce pizza or a half-batch of this honey whipped ricotta dip—no forgotten half-tubs growing fuzzy in the back of the fridge.
  

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