Ricotta Dumplings

Ricotta Dumplings 2

This is a Brent Savage recipe taken from one of the many food magazines I read.  I am that person in the doctor’s waiting room who asks the receptionist if she would mind photocopying a recipe from one of their magazines.  I am that person at the hairdresser’s salon who asks if I can take a magazine home to copy a recipe.  And I am one of those people who have a bulldog clip jammed with recipes I hope to make one day.

These ricotta dumplings are much more sophisticated than donuts or churros, and by substituting gluten free flour, it comes close to being a gluten free yummy sugar coated deep fried ball of deliciousness.  Add a dipping sauce of Dulce de Leche or Bonne Maman’s Caramel Sauce for a little extra decadence.

Ricotta Dumplings 1


Ricotta Dumplings


250 g ricotta

finely grated rind of 1 1/2 oranges

1 egg

1 egg yolk

40 g plain flour (substitute gluten free plain flour)

1/4 teaspoon bicarb of soda

vegetable oil for deep frying

cinnamon sugar to serve (combine caster sugar and ground cinnamon to taste)


Combine ricotta, orange rind, egg and egg yolk in a bowl and mix until smooth.  Sieve flour and bicarb of soda into bowl and fold to just combine.  Cover and stand for 1 hour.

Heat oil in a large, deep saucepan or deep fryer to 170C.  Spoon tablespoons of mixture in batches into deep fryer and cook, turning occasionally for 2 minutes or until golden brown.  Serve dumplings immediately, dusted with cinnamon sugar.

Ricotta Dumplings


2 responses

  1. Oh my goodness, looks delicious!

    1. Unfortunately, I think i ate most of them 🙂