Spingi made with Ricotta
Spingi made with ricotta are soft, golden Italian-style fried dough bites with a tender, airy center and a lightly crisp outside. The ricotta gives the batter a delicate richness, while vanilla and a dusting of powdered sugar make each bite simple, sweet, and comforting.
This recipe is beautiful because it turns humble ingredients into something festive and memorable. Flour, eggs, milk, sugar, and ricotta come together into a soft batter that puffs gently in hot oil, creating little golden fritters that feel homemade and special.
These ricotta spingi are perfect for holidays, family gatherings, weekend treats, or a cozy dessert served with coffee. They are not overly complicated, but they feel generous, warm, and full of tradition.
Why People Will Love Spingi made with Ricotta Recipe
They are soft inside and golden outside. The contrast between the tender ricotta center and the lightly crisp fried exterior makes every bite satisfying.
The ricotta gives them a delicate richness. Ricotta keeps the batter moist, soft, and slightly creamy without making the spingi heavy.
They are simple but feel special. Basic pantry ingredients become a warm, festive treat that tastes homemade and comforting.
They have a beautiful light sweetness. The batter is gently sweet, and the powdered sugar adds just enough sweetness at the end.
They are perfect with coffee or tea. Their soft texture and vanilla aroma make them a wonderful treat for breakfast, dessert, or an afternoon snack.
They are great for sharing. Small fried dough bites are easy to serve on a platter for family, guests, or holiday gatherings.
They can be dressed up easily. Powdered sugar is classic, but they can also be served with honey, cinnamon sugar, chocolate sauce, or fruit preserves.
They feel warm and nostalgic. Fried ricotta dough has a traditional, old-fashioned charm that makes the recipe feel comforting and memorable.
Key Ingredients
All-Purpose Flour:
Flour gives the spingi structure. It holds the batter together and helps create the soft, tender interior.
Baking Powder:
Baking powder helps the batter puff as it fries. It gives the spingi a lighter texture instead of making them dense.
Salt:
A small amount of salt balances the sweetness and brings out the flavor of the ricotta and vanilla.
Fresh Ricotta Cheese:
Ricotta is the heart of this recipe. It adds moisture, tenderness, and a subtle creamy flavor. Well-drained ricotta is important so the batter does not become too loose.
Eggs:
Eggs help bind the batter and give the spingi richness. They also help create structure as the dough cooks in the hot oil.
Granulated Sugar:
Sugar lightly sweetens the batter. It also helps the spingi brown beautifully during frying.
Whole Milk:
Milk loosens the ricotta mixture and helps create a smooth, spoonable batter.
Vanilla Extract:
Vanilla adds warmth and aroma. It gives the spingi a gentle dessert-like flavor without overpowering the ricotta.
Sunflower or Peanut Oil:
A neutral, high-heat oil is best for frying. Sunflower and peanut oil both work well because they can handle frying temperatures.
Powdered Sugar:
Powdered sugar gives the finished spingi a classic sweet finish. It makes them look beautiful and adds a soft sweetness.
Expert Tips
Drain the ricotta well. Extra moisture can make the batter too loose and cause the spingi to absorb more oil.
Use a thermometer if possible. Keeping the oil around 320°F / 160°C helps the spingi cook through without burning outside.
Do not overcrowd the pot. Frying too many at once lowers the oil temperature and can make the spingi greasy.
Use two teaspoons for shaping. One spoon scoops the batter, and the other helps push it gently into the oil.
Turn them carefully while frying. Use forks or a slotted spoon to rotate the spingi so they brown evenly on all sides.
Watch the color closely. They should be well browned, golden, and cooked through, not pale or overly dark.
Drain on paper towels. This removes excess oil and keeps the texture lighter.
Let them cool slightly before dusting. If they are too hot, powdered sugar may melt quickly into the surface.
Serve them fresh. Spingi taste best soon after frying, while the outside is still delicate and the inside is soft.
Spingi made with Ricotta
Ingredients
Batter
2 cups (250 grams) plain all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup (250 grams) fresh ricotta cheese well drained (See Note 1)
2 eggs
¼ cup (50 grams) granulated sugar
1 cup (240 mls)whole milk
2 teaspoons vanilla extract
For frying
3 cups sunflower or peanut oil for frying
To coat sfinge
2 tablespoons powdered sugar
Instructions
Heat oil in a large heavy pot and attached a deep fry thermometer to the side. Heat the oil to 320ºF/160ºC.
In a large bowl, whisk the flour, baking powder and salt.
In another large bowl, whisk the ricotta, eggs and superfine sugar until smooth.
Gradually whisk the milk into the ricotta mixture and then the vanilla.
Gently whisk the ricotta mixture into the flour until combined.
Prepare a tray lined with paper towels ready to drain the sfingi.
Once the oil is at the correct temperature, use two teaspoons to scoop and push the batter into the hot oil. Don’t overcrowd the pan. Fry for about 4-5 minutes until the sfingi are well browned using two forks to turn.
Use a slotted spoon to remove the sfingi and drain on the paper towels. Allow to cool then dust with powdered sugar before serving.
Tips for Success
Prepare your frying station before you begin.
- Fill the pan with oil. Not to full because you don’t want it to overflow.
- Line a plate with a paper towel.
- Have the required utensils on the ready. I like to alternate between a slotted spoon and forks.
A thermometer is great to monitor the heat of the oil, but if you don’t have one don’t panic! Dip the end of a wooden spoon into the hot oil and press it against the base of the pot. If you see bubbles forming, your oil is ready to fry.
Once you begin, only deep fry a few at a time so you can monitor them properly (or maybe find a frying companion to help you). If the oil becomes too hot, turn off the heat or carefully move the pan off the hot burner.
Important Notes When Making Spingi made with Ricotta
Oil temperature is very important. If the oil is too cool, the spingi can become greasy. If it is too hot, they may brown outside before cooking inside.
The batter should be thick but spoonable. It should not be runny like pancake batter, and it should not be stiff like bread dough.
Well-drained ricotta gives the best texture. Wet ricotta may require a little extra flour, but adding too much flour can make the spingi dense.
Fry in small batches. This gives you better control and helps each piece cook evenly.
Use a heavy pot for frying. A heavy pot holds heat better and helps the oil stay more stable.
Be careful with hot oil. Do not fill the pot too high, and lower the batter in gently to avoid splashing.
Powdered sugar should be added near serving time. This keeps the finished spingi looking fresh and beautiful.
How to Enjoy Spingi made with Ricotta After Cooking
After frying, let the spingi drain on paper towels until they are warm but not overly hot. Dust them generously with powdered sugar just before serving so they have a soft, snowy finish.
Serve them on a platter while still slightly warm. The best bite should be golden on the outside, soft and tender inside, lightly sweet, and fragrant with vanilla. They are especially delicious when eaten fresh, soon after frying.
Spingi made with ricotta are wonderful with espresso, coffee, cappuccino, tea, or hot chocolate. They can also be served as a dessert after a family meal or as a sweet treat for holidays and gatherings.
For extra toppings, try honey, cinnamon sugar, orange zest, lemon zest, chocolate drizzle, caramel sauce, berry preserves, or a small bowl of warm fruit compote for dipping. A little citrus zest can brighten the richness of the fried dough.
If you have leftovers, store them in an airtight container at room temperature for a short time or in the refrigerator for longer storage. Reheat gently in an oven or air fryer to bring back some of the light exterior texture. Avoid microwaving for too long because it can make them soft and heavy.
Nutrition Information
Calories: 95–140 kcal | Total Fat: 5–9 g | Saturated Fat: 1.5–3 g | Monounsaturated Fat: 2–4 g | Polyunsaturated Fat: 1.5–3 g | Cholesterol: 20–35 mg | Sodium: 80–140 mg, depending on ricotta, salt, and frying oil absorption | Total Carbohydrates: 10–16 g | Dietary Fiber: 0.3–0.8 g | Sugars: 3–6 g | Protein: 3–5 g
Frequently Asked Questions:
What are spingi made with ricotta?
Spingi made with ricotta are small Italian-style fried dough fritters made with flour, ricotta, eggs, milk, sugar, vanilla, and baking powder, then dusted with powdered sugar.
What does ricotta do in this recipe?
Ricotta makes the spingi soft, moist, and tender. It adds richness without making the dough too heavy.
Are spingi the same as donuts?
They are similar to small fried dough bites, but they are usually spoon-dropped into oil rather than shaped like traditional donuts. The ricotta gives them a softer, more delicate texture.
When should I serve ricotta spingi?
They are wonderful for holidays, family gatherings, breakfast treats, dessert, or with coffee in the afternoon.
What can I put on top besides powdered sugar?
You can use cinnamon sugar, honey, chocolate drizzle, caramel, lemon zest, orange zest, or fruit preserves.
Why does the ricotta need to be drained?
Draining removes excess moisture. If the ricotta is too wet, the batter can become loose and the spingi may absorb more oil.
How do I know the oil is ready without a thermometer?
Dip the end of a wooden spoon into the oil and press it against the bottom of the pot. If small bubbles form around it, the oil is ready for frying.
Why should I fry only a few at a time?
Adding too many pieces lowers the oil temperature, which can make the spingi greasy and unevenly cooked.
Why are my spingi browning too fast?
The oil may be too hot. Lower the heat or carefully move the pot away from the burner for a moment.
How do I know when the spingi are cooked through?
They should be well browned on the outside and light, fluffy, and fully set inside. Frying usually takes about 4 to 5 minutes, depending on size and oil temperature.