La ricotta Impazzita – Frittelle di ricotta con uvetta, cioccolato e mandorle 


Ricotta is used in Italy for dessert as well as for savory dishes…Usually frittelle are deep fried in oil and since I tend to be a health conscious cook, I just refused to deep fry them, the thing is instead of turning round, like balls, they got flat like pancakes. Frittelle comes from the verb “fritto” meaning fried. It’s somehow similar than the French beignets but with a twist. I wanted to make them like little round walnuts, but obviously, it was not possible considering that the batter was a little soft and melted when placed in the hot pan and not fried. When placed in hot oil, they don’t have time to spread and they cook just in the shape they have been dropped. Anyway they taste delicious and the melting chocolate chips are wonderful. 

Ingredients for 12 frittelle about 4 people

  • 300g ricotta
  • 2 eggs
  • 4 tbs brown sugar
  • 4 tbs almond meal
  • 3/4 cups white flour or enough to make a thick batter
  • 4 tbs chocolate chips
  • 2 tbs golden raisins soaked in rum
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 2 tbs butter


Place ricotta with sugar, eggs, vanilla in a mixing bowl. Mix well. Add flour and almond meal. Add raisins (previously soaked in rum for about 1/2 hr) and chocolate chips. add baking powder and mix well. The batter needs to be somehow hard, and not soft like crepe batter. You should be able to use a spoon and form some round balls. 

Melt butter in a pan, and form regular round balls with ricotta mixture. Add to the pan and cook at medium heat, carefully turning them to brown them on both sides. Sprinkle with powdered sugar and serve warm.