Ricotta balls

By The Alberti Twins
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  • 200 grams ricotta cheese
  • 2 large eggs
  • 75 grams plain flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon caster sugar
  • 1 teaspoon vanilla extract
  • Vegetable oil for frying
  • Icing sugar


  1. In a large bowl, combine ricotta and eggs, and mix until smooth. Add flour, baking powder, salt, cinnamon, sugar, and vanilla. Mix again to make a smooth batter.
  2. Fill a wide, deep skillet with about 2.5 centimeters of oil. Heat over medium-high heat until a bit of batter sizzles when dropped in. Using a spoon or ice cream scoop, drop rounded teaspoons of batter into the pan, five or six at a time. After about one minute, when the batter puffs up and the undersides turn golden brown, flip the balls and allow to brown again for about one more minute. Transfer the balls to paper towels, just to remove the excess oil, and continue frying until all batter is used.
  3. Pile the ricotta balls in a pyramid shape on a serving plate. Using a sieve, sprinkle icing sugar evenly and generously over the ricotta balls. Serve immediately.


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Twintastico Italian Cooking at Home with the Alberti Twins

This recipe appears in Twintastico Italian Cooking at Home with the Alberti Twins (© 2019)

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