Donuts

with lemon & smooth ricotta

These Italian Ricotta & Lemon Donut Balls, known as “castagnole” in some regions, are a traditional treat enjoyed across Italy, especially during festivals and celebrations. Light, fluffy, and bursting with the tang of lemon and creamy ricotta, they are dusted with icing sugar for a sweet finish — perfect for sharing or indulging any time.

INGREDIENTS :

250g ricotta cheese
100g sugar
Zest of 1 lemon
1 tsp vanilla extract
150g plain flour
1 tsp baking powder
Pinch of salt
Vegetable oil, for frying
Icing sugar, for dustin

[ make 12-16 donut balls ]

STEPS :

1. Prepare the batter :

In a bowl, mix ricotta, sugar, lemon zest, and vanilla until smooth. Fold in flour, baking powder, and salt until combined

2. Fry the donuts :

Heat oil in a deep pan to 170°C (340°F)
Using a spoon, drop small balls of batter into the hot oil
Fry for 2–3 minutes or until golden, turning occasionally. Drain on paper towel

3. Finish & serve :

Dust the warm donut balls generously with icing sugar and serve immediately