12 people


25 minutes


A Cicchiello family party favourite.

Recipe credit: Marisa Salandra, daughter of Gerardo and Rosa, founders


Dessert, Dessert, Traditional, Medium

Print Recipe


  • 1kgLa Casa Del Formaggio Traditional Ricotta
  • 3Eggs
  • ½cup Caster Sugar
  • Liqueur to taste (Italian liqueurs such as Strega or Sambuca work well)
  • 1cup Self-Raising Flour (roughly)
  • Light Vegetable Oil for Frying
  • Cinnamon and Sugar to coat
  • OR Sugar and melted Dark Chocolate


  1. Mix ricotta, eggs and sugar together in a bowl and stir until combined. Introduce liqueur to mixture but don’t let it get too runny.
  2. Little by little mix in the self-raising flour until the consistency allows you to roll mixture into balls. Roll into balls and place on baking paper.
  3. Heat oil in a pan. Pan fry balls until the color turns a light brown.
  4. Cinnamon Sugar Option: Scatter cinnamon and sugar together in a bowl. While still warm, roll doughnuts in cinnamon and sugar mixture.
  5. Chocolate Option: Place sugar in a resealable bag and place 4-5 doughnuts in the bag and re-seal. Shake until covered with sugar. Repeat until all donuts are covered. Then melt dark chocolate over boiling water or in a microwave. Drizzle hot chocolate over the doughnuts.
  6. Serve warm and fresh. Enjoy!
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