This easy and delicious Baci Di Ricotta is a quick, creamy treat that’s perfect for satisfying your sweet tooth. Made with simple ingredients like ricotta cheese and eggs, this crispy, golden dessert is light and airy, dusted with icing sugar. It’s a perfect snack or dessert for any occasion!
Ingredients Needed:
- 200 grams ricotta cheese
- 2 large eggs
- 75 grams of plain flour
- 1½ teaspoons baking powder
- pinch of salt
- ½ teaspoon ground cinnamon
- 1 tablespoon caster sugar
- ½ teaspoon vanilla extract
- vegetable oil or corn oil for frying
- 2 teaspoons icing sugar (to serve)
How To Make Baci Di Ricotta?
- Prepare the Ricotta Batter: In a bowl, beat 200g ricotta cheese and 2 large eggs until smooth. Add 75g plain flour, 6g baking powder, a pinch of salt, 1g ground cinnamon, 12g caster sugar, and 2g vanilla extract. Mix everything until the batter is smooth.
- Heat the Oil: Fill a wide, shallow pan with vegetable or corn oil to a depth of about 2 cm. Heat the oil until a small blob of batter sizzles when dropped into it.
- Fry the Baci: Carefully drop rounded teaspoons of the batter into the hot oil, cooking 5 or 6 at a time. Keep them small, as they will puff up while frying. Turn them over when golden brown, and fry the other side for about 1 minute.
- Drain and Serve: Remove the baci di ricotta from the oil and place it on kitchen towels to absorb the excess oil. Pile them onto a plate, forming a rough pyramid shape. Dust generously with 2g icing sugar using a fine sieve.
- Serve Immediately: Enjoy the baci di ricotta while they’re still warm.
Recipe Tips:
- Check Oil Temperature: Make sure the oil is hot enough before frying. If it’s too cold, the baci will soak up oil and become greasy. If it’s too hot, they might burn before cooking through.
- Use a Small Spoon: When dropping the batter into the oil, use a teaspoon to keep the baci small. This ensures they cook evenly and puff up nicely.
- Fry in Small Batches: Don’t overcrowd the pan. Frying in small batches will give each baci space to cook evenly and turn golden brown without getting soggy.
- Drain Excess Oil: After frying, place the baci on kitchen towels to remove any extra oil. This will keep them crispy and light.
- Serve Immediately: For the best texture and flavor, serve the baci di ricotta straight from the pan while they’re still warm and crispy.
How To Store Leftovers?
Allow any leftover Baci Di Ricotta to cool to room temperature before placing them in an airtight container. Store in the fridge for up to 1 day.
Nutrition Facts:
- Calories: 60 kcal
- Total Fat: 3g
- Saturated Fat: 1.5g
- Cholesterol: 20mg
- Sodium: 20mg
- Potassium: 30mg
- Total Carbohydrate: 6g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 2g
Try More Nigella Lawson Recipes:
- Nigella Lemon Ricotta Cake Recipe
- Nigella Spinach And Ricotta Cannelloni Recipe
- Nigella Vegetarian Lasagna Recipe
Baci Di Ricotta
Description
This easy and delicious Baci Di Ricotta is a quick, creamy treat that’s perfect for satisfying your sweet tooth. Made with simple ingredients like ricotta cheese and eggs, this crispy, golden dessert is light and airy, dusted with icing sugar. It’s a perfect snack or dessert for any occasion!
Ingredients
Instructions
- Prepare the Ricotta Batter: In a bowl, beat 200g ricotta cheese and 2 large eggs until smooth. Add 75g plain flour, 6g baking powder, a pinch of salt, 1g ground cinnamon, 12g caster sugar, and 2g vanilla extract. Mix everything until the batter is smooth.
- Heat the Oil: Fill a wide, shallow pan with vegetable or corn oil to a depth of about 2 cm. Heat the oil until a small blob of batter sizzles when dropped into it.
- Fry the Baci: Carefully drop rounded teaspoons of the batter into the hot oil, cooking 5 or 6 at a time. Keep them small, as they will puff up while frying. Turn them over when golden brown, and fry the other side for about 1 minute.
- Drain and Serve: Remove the baci di ricotta from the oil and place it on kitchen towels to absorb the excess oil. Pile them onto a plate, forming a rough pyramid shape. Dust generously with 2g icing sugar using a fine sieve.
- Serve Immediately: Enjoy the baci di ricotta while they’re still warm.
Notes
- Check Oil Temperature: Make sure the oil is hot enough before frying. If it’s too cold, the baci will soak up oil and become greasy. If it’s too hot, they might burn before cooking through.
- Use a Small Spoon: When dropping the batter into the oil, use a teaspoon to keep the baci small. This ensures they cook evenly and puff up nicely.
- Fry in Small Batches: Don’t overcrowd the pan. Frying in small batches will give each baci space to cook evenly and turn golden brown without getting soggy.
- Drain Excess Oil: After frying, place the baci on kitchen towels to remove any extra oil. This will keep them crispy and light.
- Serve Immediately: For the best texture and flavor, serve the baci di ricotta straight from the pan while they’re still warm and crispy.
Baci Di Ricotta