Italian Ricotta, Raisin and Chocolate Doughnuts (Frittelle Ricotta, Uvetta e Cioccolato)
An Italian ricotta version of doughnuts with raisins and chocolate.
Ingredients
- 1 cup ricotta cheese
- 3 egg
- 1 lemon rind grated- preferably organic, washed and dried
- 1 orange grated- preferably organic, washed and dried, rind
- 2 Tbsp buttermilk (or milk)
- 1 ½ cups flour
- 2 tsp baking powder (or if you are able to find it, Paneangeli “Pane degli Angeli”)
- ⅓ cup raisins (soaked in Grand Marnier)
- ⅓ cup chocolate chips (or chunks, good quality)
- olive oil as needed, for frying, light
- ½ cup sugar (as needed, to coat the doughnuts)
Instructions
- Mix the ricotta and eggs together until well combined. Add the citrus rind, buttermilk or milk, flour, baking powder (or Pane deli Angeli) and mix well.
- Stir in the soaked raisins. (Only add the chocolate on the inside of the doughnuts so it doesn't make contact with the oil.)
- Heat the oil over medium high heat, and test a little piece of dough to see if it is hot enough, without burning the dough, before frying the rest of the doughnuts.
- When brown, remove the doughnuts and place on a paper-towel-lined plate. Roll in sugar before they are completely cool.
Notes
- These are best eaten the same day.
Nutrition Information
Nutrition Facts
Serving: 24 mini doughnuts
Amount Per Serving
Calories 96
% Daily Value*
| Serving | 3 doughnuts | |
| Calories | 96kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 29mg | 10% |
| Sodium | 55mg | 2% |
| Potassium | 54mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 82IU | 2% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.