Marisa’s Ricotta Doughnuts


12 serves
25 minutes


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!

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