Ricotta and Pear Fritters

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Ricotta and Pear Fritters
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it de fr es br
72
Calories per serving
  • Vegetarian
  • Energy Kcal 72
  • Carbohydrates g 6.7
  •   of which sugars g 2.3
  • Protein g 1.2
  • Fats g 4.5
  •   of which saturated fat g 1.12
  • Fiber g 0.3
  • Cholesterol mg 3
  • Sodium mg 6
  • Difficulty: Easy
  • Prep time: 15 min
  • Cook time: 20 min
  • Serving: 30
  • Cost: Low

PRESENTATION

Recipe by
Leyla Farella

Ricotta pear fritters are a really fun twist from the usual apple fritters you’ll find in Southern Italy—especially around the festive Carnival time. So here's the thing: these are different because the moist ricotta gets mixed right into the batter, which gives them a soft, lighter feel compared to your typical fried treats. In Naples, people often compare them to those famous ‘graffe’ doughnuts because they’re rolled in sugar after frying—yum! That sugar coating gives each bite a sweet crunch, enhancing the delightful softness inside. Instead of using apples or oranges, these fritters feature small cubes of pear—making them juicy and tender.

And look, you might find similar fritters made with rice or even ricotta mixed with orange zest and chocolate chips, but this version sticks with pears. For sure, a fresh take on an old fave.

For those looking for a quick treat, these easy ricotta fritters really, really hit the spot. The batter? It puffs up light thanks to the leavening, and the pears melt into the dough, so every piece has a bit of sweet, soft fruit. Super tasty. These pear and ricotta fritters are versatile, perfect for breakfast, an afternoon snack, or even piled high for dessert. Kids absolutely love grabbing them warm, with that crispy sugar on the outside and the fluffy middle. Some Italian families like to sprinkle extra sugar or even a bit of cinnamon on top for more flavor.

Thing is, compared to heavier American desserts, these fritters keep it light. Probably why they disappear so fast. If you're new to Italian dessert recipes or looking for something fresh for your next homemade fritters, this one brings a touch of Southern Italy’s Carnival spirit right into your kitchen—no matter the season. Enjoy these fritters as a taste of Italian tradition—bringing a bit of sweetness and fun to any occasion. Really, you can't go wrong.

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INGREDIENTS

72
Calories per serving
Ingredients for 30 fritters
Type 00 flour 1 ¼ cup (150 g)
Whole milk 0.625 cup (150 g)
Cow's milk ricotta cheese 0.4 cup (100 g)
Sugar 7 tsp (30 g)
Pears ¾ cup (180 g)
Fresh brewer's yeast 1 ¼ tsp (6 g)
Fine salt 1 pinch
for frying
Peanut seed oil to taste
for decoration
Sugar to taste
Preparation

How to prepare Ricotta and Pear Fritters

To prepare the ricotta and pear fritters, first lightly warm the milk in a saucepan; it should be lukewarm. Add the yeast 1 and stir with a teaspoon until it's completely dissolved. Pour it into a large bowl, add the sugar 3

and the flour in 3-4 additions 4, stirring gradually with a whisk 5, to obtain a thick batter free of lumps. Also add the ricotta 6,

a pinch of salt 7 and mix with the whisk 8. Peel the pear 9,

cut it into wedges and remove the central core 10. Then cut the pear into cubes 11 and transfer them into the batter 12.

Mix well to combine everything and cover with plastic wrap 13. Let it rise in the oven turned off with just the light on for 2 hours 14. Once the dough has risen, heat the seed oil in a saucepan until it reaches a temperature of 338°F. At this point, take a spoonful of batter and pour it into the hot oil, using another spoon to help it slide off 15.

Fry 4-5 fritters at a time 16, turning them often. When they are well golden, about 5 minutes, drain them 17 and transfer them to a tray lined with kitchen paper 18.

Continue this way until all fritters are fried 19. Roll the still-warm ricotta and pear fritters in sugar 20 and serve them 21.

Storage

We recommend consuming the fritters immediately. Alternatively, you can store them for a few hours under a glass dome.

Tip

You can flavor the ricotta and pear fritters with a sprinkle of cinnamon or add to the dough, after rising, 1/3 cup of soaked and drained raisins or the same weight of chocolate chips, or 1/4 cup of chopped walnuts.

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