A Cicchiello family party favourite.
Recipe credit: Marisa Salandra, daughter of Gerardo and Rosa, founders
| 1kg | Traditional Ricotta |
| 3 | Eggs |
| ½ cup | Caster Sugar |
| Liqueur to taste (Italian liqueurs such as Strega or Sambuca work well) | |
| 1 cup | Self-Raising Flour (roughly) |
| Light Vegetable Oil for Frying | |
| Cinnamon and Sugar to coat | |
| OR Sugar and melted Dark Chocolate |
| 1 | Mix ricotta, eggs and sugar together in a bowl and stir until combined. Introduce liqueur to mixture but don’t let it get too runny. |
| 2 | Little by little mix in the self-raising flour until the consistency allows you to roll mixture into balls. Roll into balls and place on baking paper. |
| 3 | Heat oil in a pan. Pan fry balls until the color turns a light brown. |
| 4 | Cinnamon Sugar Option: Scatter cinnamon and sugar together in a bowl. While still warm, roll doughnuts in cinnamon and sugar mixture. |
| 5 | Chocolate Option: Place sugar in a resealable bag and place 4-5 doughnuts in the bag and re-seal. Shake until covered with sugar. Repeat until all donuts are covered. Then melt dark chocolate over boiling water or in a microwave. Drizzle hot chocolate over the doughnuts. |
| 6 | Serve warm and fresh. Enjoy! |
Related Products
Similar Recipes
