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Vanilla Eggnog Spice Ricotta Fritters

This quick recipe comes together in minutes. The fritters are a drop batter that goes in by spoon drop and amazingly puff up round. Moist and fragrant with nutmeg these are a very satisfying quick path to warm 'donut holes'. If you can, fresh grate your nutmeg for the freshest flavor.


Vanilla Eggnog Sugar:

1/4 teaspoon ground Nutmeg

1/4 teaspoon Vanilla Powder - optional

1/2 cup Powdered Sugar -or- Vanilla Sugar

Ricotta Batter:

1 1/4 cups Flour

2 teaspoons Baking Powder

1/4 teaspoon ground Nutmeg

3 Eggs

1/4 cup Sugar

1 teaspoon Vanilla

8 oz Whole Milk Ricotta Cheese (1 cup)

Zest of one Lemon or 1/4 of an Orange

Vegetable shorting (1 cup +)



  • In a mixing bowl whisk together ingredients for the Vanilla Eggnog Sugar.


  • In a bowl whisk together flour, baking powder, 1/4 teaspoon ground nutmeg.

  • In another larger mixing bowl, stir together with a wooden spoon or rubber spatula: eggs, sugar, vanilla.

  • Once blended mix in ricotta to egg mixture.

  • Once that is blended stir in flour and zest. Stir until fully incorporated.


  • In a saucepan size of your choosing melt enough vegetable shorting to allow for a depth of 2 inches when melted. Depending on how much shorting you want to melt to achieve that depth, will determine the size of pan. I use my small 6" Finex sauce pot and 1 cup of shortening. Frying 3-4 fritters at one time.

  • Heat melt shortening to a temperature of 375 degrees.

  • Drop a teaspoon of batter into the hot oil and fry for about 2-3 minutes. Turning fritter as it fries.

  • Remove fried fritter to a cooling rack over a baking pan.

  • Repeat until all batter is used.

  • Roll and or dust fried fritters in pumpkin spice powdered sugar.


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