Nigella Lawson’s Baci di Ricotta—literally “ricotta kisses”—are light, golden Italian-style fritters that are crisp on the outside and pillowy soft inside. Made with simple pantry ingredients and finished with a generous snowfall of powdered sugar, these little bites are meant to be eaten hot, straight from the plate, while still delicately fragrant with vanilla and cinnamon.
Why Everyone Will Love This Recipe
- Quick, no-yeast dessert ready in minutes
- Crisp exterior with a soft, airy center
- Made with everyday ingredients
- Perfect for dessert, brunch, or afternoon coffee
- Best eaten warm—no waiting required
What Are Baci di Ricotta?
Baci di ricotta are small Italian ricotta fritters traditionally served as a dessert or sweet snack. Unlike doughnuts, they don’t rely on yeast; instead, eggs and baking powder create their signature puff. They’re sometimes compared to beignets or zeppole, but lighter and more delicate—true “kisses” rather than heavy pastries.
Nigella’s Secret Touch
Nigella keeps these fritters intentionally small. Dropping rounded teaspoons of batter into hot oil ensures they puff beautifully and cook through without becoming greasy. The final dusting of confectioners’ sugar isn’t optional—it’s part of the charm.
Cooking Tips
- Use whole-milk ricotta for the best texture.
- Beat the batter until smooth to avoid lumps.
- Keep the oil at a steady medium heat—too hot and they brown too fast, too cool and they absorb oil.
- Fry in small batches so you can turn them easily.
- Serve immediately; these are at their best fresh.
Frequently Asked Questions
Can I make these ahead of time?
They’re best eaten right away, but you can reheat leftovers briefly in a hot oven.
Can I bake them instead of frying?
Frying is essential for the correct texture. Baking will make them dense rather than airy.
Can I flavor them differently?
Yes—try lemon zest, orange zest, or a splash of rum instead of vanilla.
What oil is best for frying?
Neutral oils like vegetable or corn oil work best.
Are these very sweet?
No—they’re lightly sweet, which is why the powdered sugar finish is important.
How to Store
Store leftovers in an airtight container at room temperature for 1 day. Reheat in a hot oven to restore crispness.
How to Freeze
Freezing isn’t recommended; the texture suffers once thawed.
Ingredients
- 1 cup ricotta cheese
- 2 large eggs
- ½ cup all-purpose flour
- 1½ tsps baking powder
- Pinch of salt
- ½ tsp ground cinnamon
- 1 tbsp granulated sugar
- ½ tsp vanilla extract
- Vegetable or corn oil, for frying
- 2 tsps confectioners’ sugar, for serving
How to Make Nigella Lawson’s Baci di Ricotta
- In a bowl, beat the ricotta and eggs together until smooth. Add flour, baking powder, salt, cinnamon, sugar, and vanilla. Beat until you have a smooth, thick batter.
- Pour about 2 cm (¾ inch) of oil into a wide, shallow pan. Heat until a tiny drop of batter sizzles on contact.
- Drop rounded teaspoons of batter into the hot oil, frying 5–6 at a time. Turn them quickly as they puff and brown.
- Once golden on one side, flip and cook the other side for about 1 minute, until evenly colored.
- Remove with a slotted spoon and place on kitchen paper to absorb excess oil.
- Pile the hot fritters onto a plate in a loose pyramid. Sift confectioners’ sugar generously over the top and serve immediately.
Serving Suggestions
- Serve with espresso or cappuccino
- Add a spoonful of Nutella or chocolate sauce on the side
- Pair with fresh berries for contrast
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