Ricotta Kisses Recipe (2024)

These are fantastic. I used half cake flour and half regular white unbleached flour and they turned out beautifully; I was also generous with the ricotta. They cook quickly, so must keep an eye on them.

These are very light and delicious. The batter/dough is very soft...kinda hard to get in rounded shape like the picture..but still very good. Would be interesting to add maybe 1/2 cup mini chocolate chips to this

We did ours with regular (American, not Italian) flour and no vanilla, and they turned out fine. We tried them plain, and with a dusting of powdered sugar, and with a drizzle of honey (the ancient Roman way) and any way works. Nice, not too sweet, very tender on the inside and crunchy on the outside, and they didn't take very long to make.

Absolutely heavenly. For a dinner party dessert, I had the batter prepared and had them ready by the time the tea steeped. I added slightly more sugar to the batter.

The other day, I was doing research on the Roman holiday of Saturnalia, and came across a very similar recipe, dating from at least the 1st Century, if not before. The Saturnalian cheese-balls were dressed in honey, but that was essentially the only difference. And here I thought that I was going to have to spend hours searching for the recipe! Thank you, NY Times!

They were good, but I think I made them too big. Keep them small. I used regular flour and sugar. Might benefit from some lemon juice or zest instead of cinnamon.

Hmm ... recipe for 6? Wish I’d read that before my wife and I devoured the lot of them ...

I followed Yogamom's advice and used 1/2 cake flour 1/2 all-purpose. I also used the side burner on a grill to spare my kitchen the mess (although the frying process was fairly splatter free). As promised, the kisses were easy to make and the end product was impressive and sinfully delicious. The most challenging thing was not gobbling ALL of the hot, crispy/tender, teasingly sweet morals down. >6 kisses might be judged as gluttony.

Making these now, exactly as written, using a cookie scoop and a mini t-gal airtight fryer. Heavenly and it took me 10 mins! A keeper!

My sister didn't like this recipe because 3/4" of oil made hers greasy and flat. I think she didn't have the oil hot enough. Mine didn't come out quite round, but they weren't greasy, and so quick to make I could have them fresh every day with my morning caffeine.

Your batter will be pretty runny, and that’s okay. Do not add extra flour or anything to thicken it up...it’ll be a denser and more bland baci or kiss if you do. Just wipe off the back of your spoon before you pour batter into the oil and experiment with whether pouring it slowly or quickly works better for you. The batter will quickly start puffing up into a more round shape...takes a few to get the hang of it but that’s okay. Tastes like a lighter and tastier funnel cake ball.

Super easy and delicious. Followed recipe exactly. Mixed all ingredients in a single bowl and then dropped spoonfuls into 1” hot oil. Whole thing took 20 min. Will definitely make again!

Made as directed. Too greasy.

Disappointing - Batter came out far too runny to make balls. I ended up with over a dozen mini-pancakes. Flavor is good - I put a little less cinnamon and added a little powdered ginger along with a tsp of orange marmelade and an extra tsp of sugar so as not to need powdered sugar. Perhaps the ricotta should be strained of water first to make the batter less runny? Not sure, but I'd rather make real donuts if I want to deal with fried treats rather than try this recipe again.

Has anyone made a gf version? I’d love to try this!

I added in-season blueberries and went the roman route with honey drizzled on top instead of confectioner’s sugar since I had none on hand. Also only had all-purpose flour. Incredible and sophisticated dessert to throw together last minute. I’ve been craving a donut for several days and this hit the spot.

64th Street

These are phenomenal and so easy! I doubled the vanilla and used a heaping 1/2t of cinnamon just because, and regular sugar as that’s what I have. I used a 2 teaspoon cookie scoop roughly half full for somewhat round blobs and safe placement in the oil. Dip it in hot oil before scooping dough (and between batches after cleaning any dough back into the bowl) for stick free dropping. Great recipe to play around with — orange or lemon zest, maybe cardamom etc. Highly recommended!

Made as written, but they did not take full 2 min, more like 90 seconds in the oil to get a nice dark golden brown. Heat was medium, definitely not medium high, though don't know the actual temp. Used a fairly small saucepan and did 3 or 4 at a time so that we used less oil overall. We liked these, but agreed that they would be nice with a dipping sauce like creme anglaise. Will try that next time.

Love these. Adorable, fluffy and fast.

Hmm ... recipe for 6? Wish I’d read that before my wife and I devoured the lot of them ...

These are so easy and fun. Great end for any family dinner, especially one with multiple generations. We added heated caramel sauce, chocolate would also work. Can't wait to make them again.

These are light, crisp, and delicious. A cinnamon powdered sugar dusting made them shine; plain, the cinnamon didn't really come through, and they are not quite sweet enough by themselves. Cheap grocery store ricotta might be adding too much moisture and causing these to be flatter for some people with a looser batter; drain it and/or get a good quality brand.Some temperature guidance might be helpful, but it seemed to be pretty forgiving; I had none burn, nor were they greasy.

A perfect snack on a freezing day! The kids and adults alike raved about these “donuts.” Without Italian flour on hand, I successfully subbed rice flour because of the airy texture it imparts. As other reviewers said, make them very small. My more generous “teaspoons” of batter didn’t cook through.

Made with blended cottage cheese, a bit of yogurt, brown sugar, and whole wheat pastry flour. They turned out good

Made with what was available. I had only 1/2 cup of ricotta I made using grapefruit juice. I also had about 3/4 cup of cottage cheese. I mixed the two together, until it was reasonably smooth. I had no vanilla, so I used brown sugar to replace the sugar. I used Bob's Red Mill whole wheat pastry flour. They tasted good. Will make again.