Ricotta and orange fritters with chocolate chips

Name: Ricotta and orange fritters with chocolate chips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 25
Ingredients: Cow's milk ricotta cheese 1 cup; Dark chocolate chips 3 oz; Eggs 2; Sugar ½ cup; Type 00 flour 1 ¼ cup; Baking powder 1 tsp; Orange peel 1; Peanut seed oil to taste; Powdered sugar to taste

it de fr es br

Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Makes: 25 pieces
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Ricotta fritters, oh man, are the stars of Carnevale buffets all over Italy, especially Central and Southern parts, whenever the festive season rolls around. What makes these ricotta fritters so fun? It’s how they mix moist ricotta cheese with zesty orange flavor and little bursts of chocolate chips. Really, the orange zest isn’t just for show—it gives the fritters this fresh smell and a bit of tangy taste that just wakes up your senses. They’re not just plain sweet treats; they’ve got a tender middle thanks to the ricotta—making every bite sort of melt in your mouth. Pretty much. Unlike the heavier castagnole or the fruity tortelli alle mele, these orange ricotta fritters pull you in with their citrus kick and those chocolate bits scattered throughout. Folks often chat about them as the ultimate surprise on the dessert table during Carnival time, with that playful mix of orange ricotta fritters and chocolate chip fritters in one. Seriously good.

At any big Italian Carnival party, you’ll see people grab these fritters before anything else because they really are the definition of indulgent snacking. You get this golden outer layer that’s just the right amount of crispy, then bite in to find a moist, slightly sweet middle, all dotted with gooey chocolate chips. You know? In some towns, people add extra orange zest or swap out the chocolate chips for chopped candied citrus, but the classic combo always wins. These chocolate chip fritters are among those Italian dessert recipes that feel fancy but are actually pretty simple, fitting in with all kinds of easy fritter recipes. For sure. They’re great for sharing, too—people just grab them with their hands and pop them in their mouths, leaving a little trail of powdered sugar everywhere. So... When you’re in the mood for sweet ricotta pastries that bring a real Carnival vibe, these citrus-infused fritters are a no-brainer. Whether you call them homemade ricotta desserts or just Italian party food, they always seem to disappear fast once the plate hits the table, leaving everyone wanting more of that great Carnevale taste. Cannot go wrong.

INGREDIENTS

Ingredients for 25 fritters: Cow's milk ricotta cheese 1 cup (250 g); Dark chocolate chips 3 oz (80 g); Eggs 2; Sugar ½ cup (100 g); Type 00 flour 1 ¼ cup (150 g); Baking powder 1 tsp; Orange peel 1

for frying: Peanut seed oil to taste

for garnishing: Powdered sugar to taste

Preparation

How to prepare Ricotta and orange fritters with chocolate chips

To prepare the ricotta and orange fritters with chocolate chips, crack the eggs into a bowl, add the sugar 1, and whisk with electric beaters 2 until you get a light and frothy mixture 3.

Incorporate the drained ricotta 4 and flavor the batter with the zest of an orange 5. At this point, sift the dry ingredients separately and add them to the batter 6.

Finish by adding the chocolate chips 7 and mix again with the beaters 8 until you have a smooth mixture 9.

Heat the vegetable oil in a pot and bring it to 340°F. Fry the fritters: scoop a spoonful of batter 10 and dip the batter into the hot oil 11. Cook for 3/4 minutes or until golden, then drain the fritters 12.

Place them on a tray lined with paper towels to absorb excess oil 13. Let them cool slightly and then garnish with powdered sugar to taste 14. The ricotta and orange fritters with chocolate chips are ready to enjoy 15.

Storage

Like all fried foods, it's best to eat the ricotta and chocolate fritters as soon as they're ready; if necessary, you can store them for up to one day in an airtight container at room temperature.

Tip

If you don't like the aroma of orange zest, you can replace it with vanilla extract.

Use a kitchen thermometer to keep the oil constant at 340°F. If the oil is too hot, you risk burning the outside of the fritters while leaving them raw inside; on the other hand, if the oil isn't hot enough, the fritters will absorb too much oil and end up greasy and not crispy.

For the translation of some texts, artificial intelligence tools may have been used.