sicilian doughnuts - light & fluffy!
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • 1 cup fresh ricotta
  • 1 cup of milk
  • ¼ cup sugar
  • 2 eggs, whisked lightly
  • 2 cups flour, sifted
  • 2 teaspoons baking powder
  • vegetable oil (for frying)
  • ¼ cup raisins or chopped dried fruit (optional)
  1. In a saucepan over medium heat, add milk and sugar. Stir until sugar has dissolved and remove from heat. Whisk in eggs and the ricotta. Then mix in flour and baking powder. Grab another pot and fill with vegetable oil deep enough to hold the batter and heat to 375f (use a candy thermometer for accuracy). Using a tablespoon and scoop out dough then drop into hot oil. Cook three minutes or until golden. Remove with slotted spoon and place on a plate lined with paper towel. Roll in sugar to coat or drizzle honey over warm doughnuts.
  2. The Culinary Chase’s Note: My grandmother always used an electric frying pan/skillet as she found it kept an even temperature. Keep an eye on the oil as you don’t want it to get too hot or cool below 375f. If it does, the outside will cook but the inside will be a bit sticky. I served my doughnuts with homemade caramel sauce. Enjoy!
Recipe by The Culinary Chase at