Italian Ricotta Doughnuts – The Classic Sweet You Need to Try

Italian Ricotta Doughnuts, also known as Sfingi di Ricotta, are everything you want in a homemade dessert — crisp on the outside, soft and pillowy on the inside, and delicately sweet with just the right hint of vanilla. These traditional Sicilian treats are made with creamy ricotta cheese instead of yeast, making them quick and easy to prepare with no rising time required.

Whether you’re celebrating a holiday, hosting a cozy weekend brunch, or just craving something fried and fabulous, this recipe is a guaranteed crowd-pleaser. You’ll only need a handful of simple ingredients, and the result is a batch of golden doughnuts that practically melt in your mouth.

In this article, you’ll learn exactly how to make Italian Ricotta Doughnuts from scratch — from choosing the best ricotta to mastering the perfect frying technique. We’ll also cover topping options, storage tips, nutritional info, and answers to common questions like “Can I bake sfingi instead of frying?” or “What’s the difference between zeppole and sfingi?

What Are Italian Ricotta Doughnuts (Sfingi di Ricotta)?

If you’ve ever visited a Sicilian bakery or shared dessert at a traditional Italian family gathering, chances are you’ve come across Italian Ricotta Doughnuts, also called Sfingi di Ricotta. These irresistible treats are soft, lightly sweetened fried dough balls made with ricotta cheese, giving them a rich, fluffy texture unlike any other doughnut you’ve tasted.

But there’s more to these doughnuts than meets the eye. Let’s explore where they come from and what makes them so special.

The Origin and History of Sfingi di Ricotta

Sfingi di Ricotta are deeply rooted in Sicilian culinary tradition. While their exact origins are debated, most agree these doughnuts were originally created as a celebratory sweet for St. Joseph’s Day on March 19th. In fact, they’re still a signature item during Italian feast days and festivals.

The name “sfingi” comes from the Latin word spongia, meaning sponge — a reference to their airy, springy texture. These golden fritters are often compared to zeppole, another beloved Italian treat, but the two are not quite the same. While zeppole are typically made with choux pastry, sfingi rely on ricotta cheese and baking powder, creating a richer and slightly denser result.

Over time, Italian immigrants brought sfingi recipes to the U.S., where they became staples in Italian-American bakeries and kitchens, especially in New York and New Jersey. Today, they’re enjoyed year-round, not just during holidays.

Italian Ricotta Doughnuts Ingredients: What You Need for Authentic Sfingi

When making Italian Ricotta Doughnuts, the magic lies in simplicity. These classic Sicilian treats don’t need fancy ingredients, but they do require quality and balance. Every element in the batter plays a key role in achieving the perfect combination of crisp outer shell and pillowy-soft interior.

Here’s everything you need to gather before you heat up the oil.

The Essential Pantry List: Ricotta, Flour, Sugar & More

Start with the star of the show: whole milk ricotta cheese. This isn’t just a filler—it defines the doughnut’s soft, moist texture. Be sure to drain your ricotta thoroughly before using. Excess moisture can ruin the consistency of your batter, making it too runny and difficult to shape.

Next are eggs, which act as a binder and help the doughnuts puff as they fry. Using two large eggs gives just the right amount of structure without making the batter too heavy.

For sweetness, you’ll add granulated sugar, followed by pure vanilla extract to enhance the flavor. Vanilla pairs beautifully with ricotta and adds a warm, aromatic undertone to every bite.

You’ll also need all-purpose flour, which provides body and structure, and baking powder, which gives the doughnuts lift. Since this recipe doesn’t use yeast, baking powder is crucial for achieving that light and airy texture. A small pinch of salt rounds out the flavor, balancing the sweetness and adding depth.

For frying, a neutral oil like vegetable or canola is ideal. You want something with a high smoke point that won’t overpower the delicate flavor of the doughnuts. You’ll need enough oil to submerge the doughnut scoops—typically about 2 to 3 cups.

Finally, when the doughnuts are still warm, a dusting of powdered sugar makes them extra tempting. You can also add a drizzle of warm chocolate sauce if you want to dress them up even more.

Step-by-Step Recipe: How to Make Italian Ricotta Doughnuts at Home

Now that you’ve got the right ingredients, it’s time to turn them into a batch of irresistible Italian Ricotta Doughnuts. This recipe is quick and beginner-friendly — you don’t need a stand mixer or any fancy tools. Just a bowl, a whisk, and a pot of hot oil are all it takes to recreate this authentic Italian dessert at home.

Let’s walk through it, step by step.

Preparing the Batter: Tips for Smooth Mixing

Start by whisking together the wet ingredients. In a large mixing bowl, combine your drained whole milk ricotta, two large eggs, granulated sugar, and vanilla extract. Whisk everything together until the mixture is smooth and creamy. It should look like a thick, yellow custard base.

In a separate bowl, mix your flour, baking powder, and a pinch of salt. Slowly add the dry ingredients to the ricotta mixture, stirring gently with a spoon or spatula. Don’t overmix — just stir until no dry flour remains. The batter should be thick, sticky, and scoopable.

If it looks too loose (likely due to wet ricotta), add a tablespoon of flour at a time until it holds its shape. The consistency should be similar to thick cake batter.

Frying to Perfection: Heat, Flip, and Finish

Heat vegetable oil in a deep pot or heavy-bottomed pan to 350°F. You can use a candy or frying thermometer to check the temperature. If you don’t have one, test it by dropping a small bit of batter into the oil — it should sizzle and rise to the top immediately.

Use a small cookie scoop or tablespoon to drop the batter into the hot oil. Don’t overcrowd the pot; fry in batches of 4 to 5 doughnuts at a time to maintain consistent oil temperature.

Fry for 2 to 3 minutes per side, turning gently with a slotted spoon or tongs until both sides are golden brown and puffed. They should float and rotate naturally as they cook, but give them a gentle nudge to ensure even browning.

Once done, transfer the doughnuts to a plate lined with paper towels to absorb excess oil. Let them cool just slightly — you want them warm but not too hot for the next step.

Now for the best part: dust generously with powdered sugar. For extra indulgence, drizzle with warm chocolate sauce (just melt some semisweet chocolate chips with a splash of milk).

Tips and Tricks for Fluffy, Golden Italian Ricotta Doughnuts Every Time

You’ve got the batter. You’ve mastered the frying. But even the most experienced home cooks can run into issues when making Italian Ricotta Doughnuts. Whether it’s soggy centers, uneven browning, or flat doughnuts, small mistakes can make a big difference.

This part covers pro-level tips to help you achieve consistently perfect sfingi — golden, airy, and melt-in-your-mouth delicious.

Avoiding Common Mistakes in Doughnut Batter

Even a simple batter can go wrong if you’re not careful. Here’s what to watch for:

1. Don’t skip draining the ricotta.
This is the #1 rule. Excess moisture from unstrained ricotta makes your batter loose, which leads to greasy, misshapen doughnuts that don’t puff properly.

2. Don’t overmix the batter.
As tempting as it may be to beat until smooth, overmixing develops gluten, which can make your doughnuts dense and chewy instead of light and tender.

3. Use the right measuring technique.
Spoon your flour into the cup and level it off — don’t scoop directly from the bag. Using too much flour will dry out the batter and make the doughnuts heavy.

4. Use room temperature eggs.
This helps your ingredients blend more smoothly and results in a better rise.

How to Ensure Even Frying and No Grease Overload

Frying doughnuts sounds simple, but small errors in oil temperature or batch size can ruin the final result. Here’s how to keep things light and crispy:

1. Maintain a steady 350°F oil temperature.
Too hot, and the outsides burn before the insides cook. Too cool, and the doughnuts absorb oil, becoming greasy. Use a frying thermometer for accuracy.

2. Fry in small batches.
Crowding the pot lowers the oil temperature and leads to uneven cooking. Four to five doughnuts per batch is ideal.

3. Flip carefully.
Use a slotted spoon to turn them after 2 to 3 minutes. Letting them float freely with a gentle nudge ensures even browning on all sides.

4. Drain properly.
Remove each doughnut with a slotted spoon and set it on paper towels. Don’t stack them immediately, or steam will ruin the crispness.

5. Add toppings while warm.
Powdered sugar sticks best when the doughnuts are still slightly warm. If you’re adding a glaze or chocolate drizzle, wait until they cool just a bit more.

Choosing the Right Ricotta for Best Texture

Ricotta cheese isn’t just another ingredient—it’s the heart of the recipe. Choosing the wrong kind can mean the difference between a fluffy sfingi and a soggy mess.

Always go for whole milk ricotta. The fat content gives the doughnuts richness and helps with browning. Avoid low-fat or skim versions, which often have more water and less flavor.

Before mixing, drain your ricotta well. Even store-bought brands labeled as “firm” can carry excess moisture. To do this, place the ricotta in a fine-mesh strainer or wrap it in cheesecloth. Let it sit over a bowl for 15 to 30 minutes. Press gently to remove liquid without making the cheese dry.

You want a texture that’s creamy but not runny—something that will hold its shape when combined with the other ingredients. If it’s too wet, your batter will spread out in the oil instead of puffing up into beautiful golden balls.

Skip whipped ricotta or ricotta spreads, which are too light and processed for this kind of baking. Stick to traditional, high-quality ricotta for the most authentic results.

Step-by-Step Recipe: How to Make Italian Ricotta Doughnuts at Home

Now that you’ve got the right ingredients, it’s time to turn them into a batch of irresistible Italian Ricotta Doughnuts. This recipe is quick and beginner-friendly — you don’t need a stand mixer or any fancy tools. Just a bowl, a whisk, and a pot of hot oil are all it takes to recreate this authentic Italian dessert at home.

Let’s walk through it, step by step.

Preparing the Batter: Tips for Smooth Mixing

Start by whisking together the wet ingredients. In a large mixing bowl, combine your drained whole milk ricotta, two large eggs, granulated sugar, and vanilla extract. Whisk everything together until the mixture is smooth and creamy. It should look like a thick, yellow custard base.

In a separate bowl, mix your flour, baking powder, and a pinch of salt. Slowly add the dry ingredients to the ricotta mixture, stirring gently with a spoon or spatula. Don’t overmix — just stir until no dry flour remains. The batter should be thick, sticky, and scoopable.

If it looks too loose (likely due to wet ricotta), add a tablespoon of flour at a time until it holds its shape. The consistency should be similar to thick cake batter.

Frying to Perfection: Heat, Flip, and Finish

Heat vegetable oil in a deep pot or heavy-bottomed pan to 350°F. You can use a candy or frying thermometer to check the temperature. If you don’t have one, test it by dropping a small bit of batter into the oil — it should sizzle and rise to the top immediately.

Use a small cookie scoop or tablespoon to drop the batter into the hot oil. Don’t overcrowd the pot; fry in batches of 4 to 5 doughnuts at a time to maintain consistent oil temperature.

Fry for 2 to 3 minutes per side, turning gently with a slotted spoon or tongs until both sides are golden brown and puffed. They should float and rotate naturally as they cook, but give them a gentle nudge to ensure even browning.

Once done, transfer the doughnuts to a plate lined with paper towels to absorb excess oil. Let them cool just slightly — you want them warm but not too hot for the next step.

Now for the best part: dust generously with powdered sugar. For extra indulgence, drizzle with warm chocolate sauce (just melt some semisweet chocolate chips with a splash of milk).

Tips and Tricks for Fluffy, Golden Italian Ricotta Doughnuts Every Time

You’ve got the batter. You’ve mastered the frying. But even the most experienced home cooks can run into issues when making Italian Ricotta Doughnuts. Whether it’s soggy centers, uneven browning, or flat doughnuts, small mistakes can make a big difference.

This part covers pro-level tips to help you achieve consistently perfect sfingi — golden, airy, and melt-in-your-mouth delicious.

Avoiding Common Mistakes in Doughnut Batter

Even a simple batter can go wrong if you’re not careful. Here’s what to watch for:

1. Don’t skip draining the ricotta.
This is the #1 rule. Excess moisture from unstrained ricotta makes your batter loose, which leads to greasy, misshapen doughnuts that don’t puff properly.

2. Don’t overmix the batter.
As tempting as it may be to beat until smooth, overmixing develops gluten, which can make your doughnuts dense and chewy instead of light and tender.

3. Use the right measuring technique.
Spoon your flour into the cup and level it off — don’t scoop directly from the bag. Using too much flour will dry out the batter and make the doughnuts heavy.

4. Use room temperature eggs.
This helps your ingredients blend more smoothly and results in a better rise.

How to Ensure Even Frying and No Grease Overload

Frying doughnuts sounds simple, but small errors in oil temperature or batch size can ruin the final result. Here’s how to keep things light and crispy:

1. Maintain a steady 350°F oil temperature.
Too hot, and the outsides burn before the insides cook. Too cool, and the doughnuts absorb oil, becoming greasy. Use a frying thermometer for accuracy.

2. Fry in small batches.
Crowding the pot lowers the oil temperature and leads to uneven cooking. Four to five doughnuts per batch is ideal.

3. Flip carefully.
Use a slotted spoon to turn them after 2 to 3 minutes. Letting them float freely with a gentle nudge ensures even browning on all sides.

4. Drain properly.
Remove each doughnut with a slotted spoon and set it on paper towels. Don’t stack them immediately, or steam will ruin the crispness.

5. Add toppings while warm.
Powdered sugar sticks best when the doughnuts are still slightly warm. If you’re adding a glaze or chocolate drizzle, wait until they cool just a bit more.

Topping Ideas for Italian Ricotta Doughnuts You’ll Love

Once you’ve mastered frying up a perfect batch of Italian Ricotta Doughnuts, it’s time to take them to the next level with toppings that elevate both flavor and presentation. Traditionally, a dusting of powdered sugar is all you need—but why stop there?

Whether you’re serving them for a party, a holiday dessert table, or a cozy night in, these topping ideas will make your sfingi stand out.

Classic Powdered Sugar vs. Chocolate Drizzle

The simplest and most traditional way to finish off Italian Ricotta Doughnuts is a generous coating of powdered sugar. It adds a delicate sweetness and lets the rich, creamy interior of the doughnut shine. The key is to dust them while they’re still slightly warm—this helps the sugar stick without melting into clumps.

Want to add a touch of decadence? Warm chocolate drizzle is a favorite. Just melt semisweet chocolate chips with a splash of milk until smooth, then spoon or pipe over the tops of your doughnuts. The contrast between the rich chocolate and the airy doughnut is unforgettable.

Pro tip: Add a pinch of cinnamon or espresso powder to the chocolate for an extra flavor boost.

Other Delicious Toppings to Try

While powdered sugar and chocolate are iconic, you can personalize your Italian Ricotta Doughnuts with unique toppings to match any mood or occasion. Here are some creative options:

• Citrus zest and sugar: Toss your warm doughnuts in a mix of granulated sugar and finely grated lemon or orange zest for a bright, fresh twist.

• Cinnamon sugar: Mix ground cinnamon with white sugar and roll the doughnuts while still warm for a cozy, classic flavor.

• Honey glaze: Drizzle lightly warmed honey over the doughnuts and top with a sprinkle of crushed pistachios or toasted almonds.

• Sweet ricotta cream: Mix ricotta with a little powdered sugar and vanilla, then serve on the side for dipping or spreading.

• Berry compote: Warm berries with a bit of sugar and lemon juice for a tangy-sweet topping that complements the mild flavor of the doughnuts.

Each of these toppings gives your sfingi a new character—sweet, tangy, nutty, or creamy—while still letting the ricotta-based doughnut shine.

How to Serve and Store Italian Ricotta Doughnuts

Now that your batch of Italian Ricotta Doughnuts is fried to perfection and dressed with delicious toppings, the only question left is how to serve them — and what to do if you miraculously have leftovers. (Spoiler: they’re so good, you probably won’t.)

This part walks you through the best serving practices and smart storage tips to keep your sfingi tasting fresh and fabulous.

Best Ways to Serve Sfingi: Warm or Cold?

Without a doubt, Italian Ricotta Doughnuts are at their best when served warm and freshly made. That’s when the outer shell is still crisp, the center is pillowy, and the flavor is at its richest. Serving them within 10–15 minutes of frying is ideal.

Here are a few tips for presentation and pairing:

• Serve on a warm platter to keep the doughnuts cozy.

• Top just before serving — especially with powdered sugar or chocolate sauce — to preserve texture.

• Pair with a cup of espresso, cappuccino, or dessert wine for an authentic Italian finish.

• For a dessert spread, place them next to a dipping bowl of chocolate, sweet ricotta cream, or citrus glaze.

These doughnuts also work well at brunches and holiday events. Just be sure to let guests know they’re best enjoyed soon after frying.

Check out this Italian brunch menu guide to create a full spread with sfingi as the star.

Storage Tips for Leftovers (and Reheating)

If by some miracle there are leftovers, don’t toss them — Italian Ricotta Doughnuts can be stored, though they’re never quite as magical the next day.

To store:
Place cooled doughnuts in an airtight container lined with paper towels to absorb any lingering oil. Keep them at room temperature for up to 1 day. Avoid refrigerating — it makes them soggy.

To reheat:
Warm them in the oven at 300°F (150°C) for about 5–7 minutes. This helps restore some of the crispness. Avoid microwaving, which will make them rubbery or greasy.

To freeze:
While not ideal, you can freeze them if needed. Freeze un-topped doughnuts on a tray, then transfer to a freezer bag. Reheat in the oven directly from frozen until warmed through and crisp on the outside — about 10 minutes.

Italian Ricotta Doughnuts: Nutritional Information and Serving Size

While Italian Ricotta Doughnuts may not be a daily treat, they’re a worthwhile indulgence — especially when made fresh and shared with friends or family. If you’re curious about how they fit into your diet or want to explore lighter versions, this section breaks it all down.

Breakdown of Calories and Serving Estimates

One of the benefits of these ricotta-based doughnuts is that they’re smaller and lighter than typical deep-fried desserts. On average, two small sfingi contain approximately 180 calories. Most of the calories come from the ricotta, eggs, and frying oil. If you dust with powdered sugar or drizzle chocolate on top, you’ll add about 20–40 extra calories per doughnut, depending on the amount.

This recipe makes 18 to 20 small doughnuts, which works out to about 9 to 10 servings if you allow two per person. For parties or holidays, plan on doubling the batch — they disappear quickly.

They’re naturally lower in sugar compared to store-bought doughnuts, and they don’t contain artificial preservatives or additives. Still, because they’re fried, moderation is key.

Lightening It Up: Can You Bake Instead of Fry?

Yes, you can bake a version of Italian Ricotta Doughnuts, but don’t expect the same crispy exterior. Baking gives you a more cake-like texture that’s still tasty, though not quite as indulgent. To bake, preheat your oven to 375°F (190°C), scoop the batter into a greased mini muffin pan, and bake for 15–18 minutes or until golden.

Another lighter option is using an air fryer. Drop small spoonfuls of batter into a parchment-lined air fryer basket and cook at 350°F for 8–10 minutes. They won’t brown quite as evenly as deep-fried ones, but the inside stays light and fluffy with much less oil.

You can also reduce the sugar slightly or use monk fruit sweetener in the batter if you’re looking to lower the carb count. Just don’t skip the ricotta — it’s essential for structure and moisture.

Common Questions About Italian Ricotta Doughnuts (FAQ)

Got questions about making Italian Ricotta Doughnuts at home? You’re not alone. Whether you’re unsure about the type of ricotta to use or wondering if these can be baked instead of fried, here are the answers to the most frequently asked questions.

Can you use store-bought ricotta for sfingi?

Yes, you can absolutely use store-bought ricotta cheese to make Italian Ricotta Doughnuts. Just be sure to choose whole milk ricotta and drain it well before mixing. Most commercial ricotta contains excess moisture, which can make your batter runny and harder to fry. For best results, scoop the ricotta into a fine-mesh sieve or cheesecloth and let it drain for at least 20 minutes before using.

What is the difference between zeppole and sfingi?

Though often used interchangeably, zeppole and sfingi are not exactly the same. Zeppole are typically made with choux pastry, which gives them a light, airy inside and crispy outer shell. Sfingi di Ricotta, on the other hand, use a ricotta-based batter, resulting in a richer, softer texture with more moisture. Both are fried and topped with powdered sugar, but the dough and texture are distinct.

Can I bake sfingi instead of frying them?

Yes, but keep in mind the texture will change. Baked Italian Ricotta Doughnuts are more cake-like and won’t have that classic fried crispness. To bake, use a mini muffin pan, spoon in the batter, and bake at 375°F for 15–18 minutes. If you’re looking for a middle-ground, try using an air fryer, which can give you a lightly crisp exterior without deep frying.

How long do ricotta doughnuts stay fresh?

Italian Ricotta Doughnuts are best eaten within a few hours of frying. That’s when they’re warm, crisp, and at their peak flavor. If you need to store them, place in an airtight container at room temperature and enjoy within 24 hours. You can refresh them in the oven at 300°F for 5–7 minutes before serving. Avoid refrigerating them, as it changes the texture and makes them soggy.

Can I freeze the batter or the cooked doughnuts?

It’s not recommended to freeze the raw batter, as the leavening power of baking powder weakens over time. However, you can freeze cooked Italian Ricotta Doughnuts. Allow them to cool completely, freeze on a baking sheet, then transfer to a zip-top freezer bag. Reheat in a 350°F oven until warmed through and slightly crisp on the outside — usually about 10 minutes.

What’s the best oil to fry sfingi in?

Stick with a neutral, high-smoke-point oil like vegetable, canola, or sunflower oil. These oils won’t add flavor to the doughnuts and maintain a steady temperature for even frying. Avoid olive oil, which has a lower smoke point and can give the doughnuts an overpowering taste.

Conclusion: Why Italian Ricotta Doughnuts Deserve a Place on Your Dessert Table

There’s a reason why Italian Ricotta Doughnuts have stood the test of time. From their roots in Sicilian family kitchens to their place on modern American dessert tables, sfingi are simple to make, incredibly satisfying, and endlessly customizable. With just a few everyday ingredients, you can create a batch of golden, fluffy doughnuts that taste like they came straight from a bakery in Palermo.

Whether dusted with powdered sugar, drizzled in chocolate, or paired with espresso on a lazy Sunday, these doughnuts offer the perfect balance of rich flavor and airy texture. And because they don’t require yeast, they’re faster and more approachable than many other fried desserts.

If you’ve never tried making your own Italian Ricotta Doughnuts before, now’s the time. They’re a crowd-pleaser for holidays, dinner parties, or anytime you want to bring a little extra joy to the table.

Print