More Sweet Things
Baci di Ricotta
Experience the Italian-inspired delight of Baci di Ricotta, Ricotta Kisses, with a recipe inspired by Nigella Lawson. Made with rich ricotta cheese, these tender fritters are flavoured with lemon zest and vanilla, creating a delicious balance of sweetness and zestiness. Once fried, they’re dusted with icing sugar for a sweet finish. Ideal for serving at a gathering or enjoying as a personal indulgence, these Ricotta Kisses are a treat that brings warmth and joy to any occasion.
Ingredients
- 250g ricotta
- 1/4 tsp vanilla essence
- 3 eggs
- 1 tsp lemon juice
- 1/2 cup self-raising flour
- 1 tsp baking powder
- 4 tsp caster sugar
- pinch salt
- pinch nutmeg
- oil, for frying
- icing sugar, for dusting
Instructions
- In a large bowl, combine the ricotta, vanilla essence, and lemon juice. Mix until smooth.
- Beat in the eggs, one at a time, until well incorporated.
- In a separate bowl, sift together the self-raising flour, baking powder, caster sugar, salt, and nutmeg.
- Gradually fold the dry ingredients into the ricotta mixture until just combined.
- Heat oil in a frying pan over medium heat. The oil should be about 1-2 cm deep.
- Using a spoon or small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. Fry in batches, making sure not to overcrowd the pan.
- Cook the baci for 2-3 minutes on each side, or until golden brown and cooked through. Remove from the pan and drain on paper towels.
- Dust with icing sugar before serving.
Notes
What I Cook With
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 180Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 79mgSodium: 229mgCarbohydrates: 25gNet Carbohydrates: 0gFiber: 0gSugar: 17gSugar Alcohols: 0gProtein: 7g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Baci di Ricotta – Ricotta Donuts
A Dish That Feels Like Summer
You know that recipe you pull out when you want to look impressive without putting in too much effort? That one that makes it seem like you spent hours in the kitchen, when really you threw it together in under twenty minutes? That, dear reader, is Baci di Ricotta. Or as I call them, ricotta donuts. Inspired by Nigella Lawson’s version, these bite-sized, golden dumplings are impossibly light, slightly sweet, and the perfect punctuation mark to a long lunch or easygoing brunch. They have that summer holiday vibe, like something you’d eat at a table under a striped umbrella while someone pours another glass of prosecco.
Even though Baci di Ricotta are deep fried, they don’t have that heavy, wintry richness you might expect. They’re crisp on the outside, fluffy in the centre, and carry a brightness that makes them feel more suited to spring or summer. I think it’s the ricotta that makes them feel so light. When I serve these, it’s usually after something like a tomato and basil bruschetta or a big green salad piled high with ribbons of zucchini and shaved pecorino. In winter I want custards and puddings and sticky date everything, but in summer, I want sunshine on a plate. And these are it.
I first came across these thanks to Nigella, who I completely adore. She was in Adelaide a few months back for a speaking event, which I obviously went to. I didn’t get to meet her unfortunately, but hearing her speak was still magic. Warm, funny, charmingly self-deprecating, and full of good food stories. Honestly, she’s the kind of person who could talk about butter for twenty minutes and I’d still be captivated. These days her shows feel a bit more polished, but live? That playful energy she had in her earlier days is still very much there. And it reminded me why I fell in love with cooking in the first place.
When to Serve Them
These ricotta donuts have become a bit of a brunch hero in my kitchen. They’re easy, quick, and just indulgent enough to feel like a treat without tipping into decadence. I love making them when the girls come around. We’ll sit outside with tea and a big bowl of these between us, stealing one more when we think no one’s looking. They’re also brilliant as a dessert for lunch guests. You know that awkward moment when someone says they don’t want dessert but then eats three of whatever you bring out? These are perfect for that. Light, easy to eat, and never too much.
That said, my favourite way to serve them is late at night. The kind of night where you’re home alone or waiting for someone to get in from work. I made these recently for my boyfriend when he came home after a late shift. The batter was ready and waiting, and as he walked through the door, I dropped spoonfuls into hot oil. Within minutes, we had warm ricotta kisses, dusted in sugar and eaten off a paper towel while standing in the kitchen. There’s something so tender about moments like that. Tired eyes, warm hands, soft food. Not everything needs to be a big occasion.
And yes, while Nigella calls them Baci di Ricotta, and that is the name I use when I want to be a little bit extra, in my house they’re just ricotta donuts. Sometimes fancy, often simple, always full of love. They’re the kind of food that makes you want to dance barefoot in the kitchen, or sneak one last bite before doing the washing up. Perfect on their own, even better with company.
A Celebration of Simplicity
I think what I love most about this recipe is how unpretentious it is. It’s the kind of thing you can make half-asleep and still have it turn out delicious. There’s no precision required, no complicated technique. It’s just good ingredients, mixed with care, and cooked until golden. And yet, every time I serve them, someone asks for the recipe. There’s a magic in that. When something so simple can bring that much joy, it reminds me why I cook in the first place.
It also reminds me why I admire Nigella so much. She’s always championed food that brings comfort and pleasure without the need for perfection. That spirit lives in this recipe. There are no airs and graces. Just soft, warm dough, a hint of citrus, and the kind of sweetness that lingers without demanding attention. It’s the food equivalent of a hug. And honestly, who doesn’t want more hugs in their life?
So whether you call them ricotta donuts, Baci di Ricotta, or something else entirely, just make them. Share them. Eat them standing at the bench, or curled up on the couch. Let them be messy. Let them be beautiful. But most importantly, let them be yours. Because sometimes, the most impressive dishes are the ones that feel the least complicated. And this? This one is pure, delicious simplicity.
A Breakdown of Ingredients
The beauty of Baci di Ricotta is that the ingredient list is short, simple, and entirely achievable. Nothing fancy, nothing hard to source, and most importantly, nothing that makes you feel like you’re trying too hard. It all starts with ricotta- full-fat and creamy – which brings the pillowy softness to every bite. I prefer to use ricotta from the deli rather than the supermarket tub, as it gives a better texture and flavour. Then there’s vanilla essence, just a small amount, but enough to give a subtle warmth and depth that rounds out the sweetness.
Eggs are essential here, adding richness and structure to the batter while keeping everything light and airy. You don’t need anything complicated, just fresh eggs to help bind it all together. For the flour, I use self-raising flour instead of plain, and I add a touch of baking powder as well. This gives the dough an extra bit of lift, which is especially lovely when they hit the hot oil and puff up into golden little clouds. The sugar is kept modest, with just enough caster sugar to make them feel like a treat without pushing them into overly sweet territory.
To bring in brightness, I use lemon juice rather than zest. It keeps the flavour crisp and sunny without overpowering the ricotta. A pinch of salt is essential to balance everything out, and I add a whisper of nutmeg for warmth. Just enough to be noticed without taking over. The oil needs to be neutral, something light that can handle frying without leaving a heavy taste. Once cooked, they get a generous dusting of icing sugar, and that’s all they need. Nothing complicated, just thoughtful, beautiful ingredients that work in harmony.
