Ricotta fritters are like small donut holes, made with a ricotta batter that cooks up into beautiful golden and crisp rounds. They are so airy and fluffy on the inside. Dusted with powdered sugar, they are such a treat.
Ricotta fritters, which we called Ponchiki in my family, are a walk down memory lane for me. My Mom used to make them quite often when I was a little girl. In the Slavic culture, we made them with farmer's cheese, tvorog, but I have learned to also make them with ricotta cheese too. Golden and crunchy on the outside and fluffy and tender on the inside, these Ponchiki are absolutely perfect.
The ricotta cheese is the secret ingredient that makes these homemade donuts the best texture and flavor. You can use either ricotta cheese, farmer's cheese or even cottage cheese for this recipe (I'll explain how to adjust the recipe depending on what you use.) If you make homemade ricotta cheese, this is a great recipe to put it to good use. It's so easy to mix up the batter, all you need is a bowl and a whisk. You also don't need to wait for the dough to rise and it's also really easy to fry them too - no rolling or cutting involved, just drop the batter into the oil.
The whole family will gather round when these Ponchiki, Ricotta Fritters, are on the table, warm and dusted with powdered sugar. They are worth the effort to make from scratch - such a treat!
Ingredients
- ricotta cheese (farmer's cheese or cottage cheese can also be used)
- I have a great recipe for how to make homemade ricotta cheese in your Instant Pot or the stovetop. It's so easy and delicious.
- If you use farmer's cheese, it's usually a lot drier, so use ¼ cup less flour. However, if you want to use cottage cheese, drain it first through a fine mesh sieve to get rid of excess moisture. Use the same amount of flour as when using ricotta cheese.
- eggs
- sugar (granulated or raw sugar)
- vanilla extract
- salt
- all purpose flour
- baking powder
- oil, for frying
- I use avocado oil for frying. It has a high smoke point, so it won't smoke when we're deep frying the donuts at high heat.
- You can use other high smoke point oils, such as vegetable, peanut, grapeseed, canola, etc.
- Do NOT use olive oil or extra virgin oil, since they have a low smoke point and will start smoking at a much lower heat, plus the flavor is much more pronounced.
- powdered sugar, to sprinkle on top of the donuts
How To Make Ricotta Fritters
- Heat up the oil.
- Pour the oil into a heavy bottomed pot/Dutch oven. Heat the oil to 370-375 degrees Fahrenheit.
- Meanwhile, make the ricotta batter.
- Mix the ricotta cheese, eggs, sugar and vanilla in a large bowl with a whisk. (You can also use a hand mixer or a stand mixer.)
- In a small bowl, combine the flour, baking powder and salt, whisking to combine.
- Add the flour mixture to the batter and mix to combine.
- Fry the Ricotta Fritters in the hot oil.
- Using 2 small teaspoons or a small portion scoop, scoop out the batter and place them carefully into the hot oil. If using two teaspoons, take a small scoop of batter in one spoon and use the other spoon to scrape it off the spoon and into the oil.
- When you add the batter to the oil, the temperature will drop. Adjust the heat of your stove, if necessary, to maintain oil temperature between 325 and 350 degrees while frying.
- Fry until fritters are deep golden brown, 3 to 4 minutes, flipping fritters halfway through frying.
- Heat up the oil to 370-375 degrees Fahrenheit before adding more batter to the oil. Continue cooking until all the batter is used up.
- Drain the Fritters on a paper towel or paper bag.
Make sure to keep the oil at the correct temperature.
If the oil drops in temperature too much, the Fritters will soak up too much oil and will be greasy. If the temperature is too high, the Fritters will brown too quickly on the outside and won't be cooked through on the inside.
This is one recipe where it's important to use a thermometer. I use an infrared thermometer. The one I have is discontinued, but this one is very similar: Infrared Thermometer * (affiliate link)
Dust the Ricotta Fritters with powdered sugar. Serve warm or at room temperature. They are best served the same day, but can still be enjoyed for 1-2 days after cooking them.
Video of How To Make Ricotta Fritters
Ricotta Fritters (Ponchiki)
Ricotta Fritters are like small donut holes. The batter is made with ricotta cheese and they turn out to be so airy, fluffy and tasty.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 70-75 small fritters 1x
- Category: Sweets
Ingredients
- 2 quarts oil, for frying the donuts (I like avocado best, but you can also use peanut, grapeseed, vegetable, or canola oil)
- 2 cups ricotta cheese (farmer's cheese or cottage cheese can also be used. See note below.)
- 3 eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups all purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- powdered sugar, to sprinkle on top of the donuts
Instructions
- First, start heating up the oil. Pour the oil into a heavy bottomed pot/Dutch oven. Heat the oil to 370-375 degrees Fahrenheit.
- While the oil is heating up, make the ricotta batter. Mix the ricotta cheese, eggs, sugar and vanilla in a large bowl with a whisk until smooth. (You can also use a hand mixer or a stand mixer.)
- In a small bowl, combine the flour, baking powder and salt, whisking to combine. Add the flour mixture to the batter and mix to combine.
- Using 2 small teaspoons or a small portion scoop, scoop out the batter and drop it carefully into the hot oil. If using two teaspoons, take a small scoop of batter in one spoon and use the other spoon to scrape it off the spoon and into the oil.
- When you add the batter to the oil, the temperature will drop. Adjust the heat of your stove, if necessary, to maintain oil temperature between 325 and 350 degrees while frying.
- Fry until fritters are deep golden brown, 3 to 4 minutes, flipping fritters halfway through frying.
- Drain the ricotta fritters on a paper towel lined plate or a paper bag.
- Heat the oil back up to 370-375 degrees Fahrenheit before adding more batter to the oil. Continue cooking until all the batter is used up. You should have about 70-75 small donuts, depending on the size that you make them.
- Dust the Ricotta Fritters with powdered sugar.
- Serve warm or at room temperature. They are best served the same day, but can still be enjoyed for 1-2 days after cooking them.
Notes
Ricotta Cheese Substitutions:
Instead of the ricotta cheese, you can also use farmer's cheese or cottage cheese.
- If you use farmer's cheese, it's usually a lot drier, so use ¼ cup less flour.
- However, if you want to use cottage cheese, drain it first through a fine mesh sieve to get rid of excess moisture. Use the same amount of flour as when using ricotta cheese.
This recipe for Ricotta Fritters was originally published on April 7, 2014. I have updated the photos, clarified the instructions and added a short video to make it even better.
Olga, we love "pontšikud" in Estonia as well: http://nami-nami.blogspot.com/2008/01/melt-in-your-mouth-curd-cheese.html 🙂
That's awesome, Pille. I know these delicious treats are a favorite in many European countries.
Hey Olga, thank you for posting this easy recipe for ponchiki. I have a quick question can I use cottage cheese for this recipe instead of farmers?
I've never made it with cottage cheese, so the measurements of the ingredients might be a bit off. I would suggest draining the cottage cheese and pureeing it in the food processor first before using it in the recipe.
The first time I made these I didn't have enough of farmers cheese. So, I added ricotta cheese. And they were really good. I probably added 1/4 cup. So it's another option to try. 🙂
Good to know. Thanks for sharing, Sasha.
Olga, this was so timely this evening...I had farmers cheese to use up. Also my daughters birthday is tomorrow. So, I thought I'd check your website. The minute I pull up your website here pops up this recipe...
Well, needless to say I barely got first batch out...my whole family surrounded me. I have 5 young kids. Between hubby, kids and me, we ate half already...
I am going to have to bake more in the meantime...
Maybe you can suggest something...love this recipe, quick, easy, and tasty....
With kids 6 years of age and under I need to do things quick ;)))
I'd appreciate any ideas 🙂
Sounds like it was a success! That's awesome. I'm so glad it was enjoyed by your whole family. Wow! You are a busy woman; little ones under 6 take a lot of time and energy:).
I prefer making easy dinners and desserts myself. Check out White Chocolate, Macadamia and Cranberry Blondies, Raspberry "Piece of Cake" Cake, Chocolate Salami, and Plum Coffeecake.
Thank you! Yes, I am busy...I am a home stay mommy. Definitely helps to do quick and yummy diners. 😉
Thank you for suggestions! 🙂
Just finished making these - they are delicious! Wish mine looked as pretty as yours - I ended up with a lot of tails - not nice and round like yours. I guess I'll just have to keep practicing! Can these be frozen?
I'm not sure about freezing them, Jan. I've never tried it myself, but I do know that they taste best fresh.
Oh. Just made them. Amazingly good. Making another batch as soon as done frying first one. Thank you for the recipe.
Ponchiki are my favorite! I like eating them with berry jam 🙂
Jam sounds like a delicious accompaniment, Sasha.
Olga, if you convert 350 Fahrenheit oil to High-Medium-Low temperature, what range would that be? I just don't have what to measure an oil temperature with. Thanks 🙂
Galya, I can't say for sure, because I always use a thermometer. It's very hard to guess the temperature that you need to use, since different pots will heat up differently as well as stoves are different too. Thermometers are very inexpensive. I bought mine for about $10 and I use it all the time.
Olya, you answered here on my question too, before i asked. (glad i read all comments first)... 😉 There are some delish recipes here on your blog that i was going to do, but when saw that it requires termometer - had to skip, cuz i don't have one... But now i've had it! Going to buy this gadget as soon as i'm in department store, and make THESE BEAUTIES FIRST, and then go search for those recipes of yours that i wanted to do and make them happen too, since i'll FINALLY have the termometer! 😀 Many many thanks to you for your blog, and your ability to keep posting yummy recipes even with babies at home, wow! i'm so amazed by your "superpowers". 🙂 😉
These ponchiki are fabulously delicious! Me and my wife were honored to try these directly from the source of "wholesome cooking made simple".
Thank you Olga and Serge for the finger-licking treat!!
My kids would be all over these.. I don't see these lasting very long at my house at all. Will definitely have to try these some lazy weekend!! Beautiful photo, for sure!
Yes, they definitely don't last long at our house either:).
This looks like a treat and a beautiful photo Olga!
Thanks, Mom's Dish:).
If I could reach in I'd take a bite right now. Beautiful photo. 🙂
Thank you, Olga:).
me too
these must be a real treat and also if I could get those doughnuts I'd eat 100 of them
They are definitely very addicting:). They are such a treat.
Olga, which oil do you prefer to use for frying them? Thank you!
Hi Lesya,
You can use canola, vegetable, peanut oil or even shortening to fry the Ponchiki.
Thanks for the recipe, Olga! I definitely will try them!!!
Oh, the memories...
I used to love this stuff. I wish that paper bag of ponchiki was here right now.
Wouldn't it be nice if little treats would just appear when we wanted them? That's kind of my secret to not eating too much sweets - I try to only eat homemade sweets, which I don't want to do too often. It really helps:).
Oh! one of my favorite! Love them so much, and I do them very often. They are delicious! 🙂