I know that sufganiyot (jelly donuts) are traditional and beloved for Hanukkah. But I feel confident that once you try these easy and incredibly delicious ricotta fritters, you will be converted to these sweet fried treats.
And if I’m making a confession, I have actually never loved traditional sufganiyot. Sometimes our family made our own, or bought from local bakeries, but were usually left feeling kind of “meh.” They were always a bit too bread-y and heavy.
Around 10 years ago my sister enlightened us all with these perfectly crisp, round fritters. They’re so light and creamy with a hint of fresh lemon zest. The batter comes together in just five minutes, and it is as easy as making pancakes! We love to warm up some of my mom’s homemade jellies and jams for dipping.
Since these babies are at their absolute best right when they’re fresh, I like to fry them up while I make tea after the holiday meal. The wow-factor of fresh fritters is incomparable! Our guests always really love the deconstructed sufganiyot because it’s unexpected and gets people talking. I love to serve a variety of warm jellies like pomegranate, peach, and blackberry.
Note: I doubt you will have any fritters left over, but if you do, make sure to store them in a paper bag for 1-2 days at room temperature.
Lemon Ricotta Fritters for Hanukkah
A delightful spin on sufganiyot.
- Total Time: 15 minutes
- Yield: 24 fritters 1x
Ingredients
- 1 ½ cups all purpose flour
- ½ tsp kosher salt
- 4 tsp baking powder
- 2 tsp freshly grated lemon zest
- 4 eggs
- ⅓ cup granulated sugar
- 2 cups whole
- 2 cups whole milk ricotta cheese
- 2 ½ tsp pure vanilla extract
- 4-6 cups canola oil, for frying
- ½ cup powdered sugar
- 1 cup jam or jelly (I love pomegranate, peach, and blackberry but feel free to use whatever jam you like)
Instructions
- Heat the oil in a large pot on medium heat, until it reaches 365°F.
- In the meantime, in a large bowl combine the eggs, ricotta, sugar and vanilla extract. Whisk to thoroughly combine. In a medium bowl, combine the flour, salt, baking powder and lemon zest, whisk to thoroughly combine.
- Pour the dry ingredients into the wet ingredients and stir with a spoon until the batter just comes together, and there are no lumps of flour.
- If you don’t have a candy thermometer, you can check if the oil is hot enough by placing a wooden spoon in the hot oil. If small bubbles form around the spoon immediately, the oil is hot enough. When the oil has come to temperature, use a #40 cookie scoop (2 Tbsp) to carefully scoop the batter into the hot oil, without crowding the pan.
- Cook for about 2-3 minutes per side, until deep golden brown. Check the first fritter for doneness on the inside.
- Use a slotted spoon or metal spider to remove the fritters and any excess oil, then transfer to paper towels to drain.
- Dust with powdered sugar.
- In a small pan, heat the jam or jelly until it becomes liquid, then transfer to a serving bowl. Serve immediately for best results.
Notes
I doubt you will have any fritters left over, but if you do, make sure to store them in a paper bag for 1-2 days at room temperature.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hanukkah
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 tsp kosher salt
- 4 tsp baking powder
- 2 tsp freshly grated lemon zest
- 4 eggs
- 1/3 cup granulated sugar
- 2 cups whole milk ricotta cheese
- 2 1/2 tsp pure vanilla extract
- 4-6 cups canola oil, for frying
- 1/2 cup powdered sugar
- 1 cup jam or jelly (I love pomegranate, peach, and blackberry but feel free to use whatever jam you like)
Directions
- Heat the oil in a large pot on medium heat, until it reaches 365 degrees F.
- In the meantime, in a large bowl combine the eggs, ricotta, sugar, and vanilla extract. Whisk to thoroughly combine. In a medium bowl, combine the flour, salt, baking powder and lemon zest, whisk to thoroughly combine.
- Pour the dry ingredients into the wet ingredients and stir with a spoon until the batter just comes together, and there are no lumps of flour.
- If you don’t have a candy thermometer, you can check if the oil is hot enough by placing a wooden spoon in the hot oil. If small bubbles form around the spoon immediately, the oil is hot enough. When the oil has come to temperature, use a #40 cookie scoop (2 tablespoons) to carefully scoop the batter into the hot oil, without crowding the pan.
- Cook for about 2-3 minutes per side, until deep golden brown. Check the first fritter for doneness on the inside.
- Use a slotted spoon or metal spider to remove the fritters and any excess oil, then transfer to paper towels to drain.
- Dust with powdered sugar.
- In a small pan, heat the jam or jelly until it becomes liquid, then transfer to a serving bowl. Serve immediately for best results.
Do you dip the fritters into the jelly? If not, how do you combine them?
Yes, you dip!
I got this recipe from MJL five years ago…or so. Make these every Hanukkah! They at delicious and easy. Just wish I could perfect the art of making the doughnut hole shape. Mine come out looking more like potatoes! But simply devoured by all no matter what the shape! Thanks MJL for helping make our celebration sweet.
Getting back to eating delicious food love lemons so this recipe suited me
★★★★★