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.
These are so good… reminds my childhood.. yummy.. great recipe
Just made these with farmers cheese, using less flour like you said. Very good!
So glad you enjoyed the fritters, Nelya:).
Very soft and delicious!
Sooooo good! I was shocked at how soft and airy they were in the inside. Just cloud-like deliciousness. Will definitely be making again.
These look so good and easy. Can’t wait to try
These look so good and easy. Can’t wait to try
Thank you, Inga! I hope you enjoy them:).
I put these in my waffle maker. So delicious!
Hi Olga. In the Netherlands (where I live) we call these donuts 'oliebollen'. Look it up once! They are so delicious and around New Year's Eve everyone buys or makes them. It is really delicious. And thanks for all those delicious recipes on your website. Bye!
Rainy afternoon so decided to try these.Used drycurd cottage cheese and they came out beautifully. Definite keeper! Only thing that because dry curd cheese is quite coarse gave it a whiz in the food processor to break it down.
I'm so glad you enjoyed the cookies, Louise!
Olga, thank you so much for this recipe! I did it!!! It is delicious!!!!
That's great, Elena. I'm so glad you enjoyed the Ponchiki.
Olga love this ponchiki recipe was such a blast from the past for me I remember my mom's mutual friend making these for special occasions or holidays made these today for my bff and also for my dad half are like gone we ate a lot of them used three different kinds of oils for the frying because I didn't have enough so combined extra light tasting olive oil organic peanut oil and grapeseed oil together and wow they came out really great awesome yummm didn't have farmer's cheese so used ricotta cheese and wow omg my bff and I were totally blown away definitely a keeper for company and also the Jewish holiday chanukah they are also highly addictive I bet they would be really seriously awesome great with coffee or tea thanx so much for sharing hun cheers
I'm so glad you enjoyed the Ponchiki, Tzivia. Thank you for sharing about your family and celebrations.
No problem anytime girlfriend this is definitely a keeper enjoy your weekend cheers
Thank you so much for this recipe!! I homeschool my 4 sons and we have Geography Club today. This month we are studying Asia, and our family's country was RUSSIA! I found this recipe to take to club today (since we eat our way around the world, basically), and I am pleased that the recipe is easy, quick, and delicious! I am happy to take this today!
Hello,
I was wondering how long the ponchiki lasts and where is the best place to store them as well?
Thank-you
I usually keep them covered at room temperature. They don't last very long at our house, only a day or two. It really tastes best on the same day that they are made, but they can last for 3 days or so.
This look wonderful! I remember them from the old days, I plan on making some of these, just like mum used to!
I really hope you enjoy the Ponchiki, Saskia.
My mom used to make these all the time too:).
Hi Olga, we were looking for Russian recipes to eat while watching the Russian grand prix race! We think the ponchiki are outstanding, so tasty. My daughter age 9 helped to make them and says "they are amazing, I kept coming back for more". My son age 12 really likes them too. We also made the Belorussian cheese and potato bake, it was great too. Thanks for your recipes!
I'm so glad you enjoyed the Ponchiki, Ros. They are so addicting:). My husband and I love them.
The cheese and potato bake is a favorite in our family too. Thanks for taking the time to write.