Name: Pistachio Ricotta Donuts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 cup ricotta cheese; 1/2 cup powdered sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup crushed pistachios; Oil for frying

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There is nothing quite like the warm, faintly sweet scent of fried dough perfumed with green pistachios and the hint of cream from ricotta; the first bite of Pistachio Ricotta Donuts gives you a tender, moist center that yields to a faint crunch, and the aroma carries you back to kitchen counters and afternoon tea. The powdered sugar dusting settles into soft grooves, and the crushed pistachios add a buttery crunch that keeps each bite interesting and comfortable.

These little rounds are the kind of comfort food that belongs at family gatherings, where hands reach for seconds and stories get longer with each passing plate. They sit well beside a simple bowl of soup or a platter of fruit, and they pair beautifully with small plates for guests who love nibbling and chatting. The gentle sweetness and familiar textures make them a safe bet for mixed-age crowds; kids and grandparents usually agree on the pleasure of warm fried dough with a nutty twist. If you like a hand-held treat that feels both homey and a little decadent, try a simple hand-pie method I often turn to for weeknight desserts by following this link: a simple hand-pie method.

This version is simple and nearly foolproof, meant for cooks who want a quick, dependable result without fuss. The batter comes together in a few bowls, you mix until smooth, and the most demanding step is watching the oil temperature. Even if you’re not used to frying, the steps are clear and the rewards are instant golden edges, a soft middle, and the comfort of a homemade snack that fills the kitchen with a warm, inviting smell.

Why this recipe works

There’s a comforting balance of textures and straightforward techniques that make this recipe shine. The ricotta gives the dough a tender, moist interior without needing extra liquid; it keeps the crumb delicate and slightly creamy. Butter adds richness and a satisfying mouthfeel, while the eggs give structure so the donuts hold their shape and puff just enough when fried. The combination of baking powder and baking soda is small but important: one gives lift and the other helps with browning and a light, even rise when the batter hits hot oil.

Pistachios play two roles: they provide a fresh, slightly grassy flavor and a crunchy contrast to the soft ricotta base. Folding in crushed pistachios instead of a paste keeps pockets of texture throughout each bite. Powdered sugar balances any savory hints and gives the outside a tender crust that catches the crushed nuts.

Frying is the easiest way to get the best contrast a crisp, golden exterior with a tender center. The oil response to temperature is predictable: keep it steady and you’ll get even color and a short fry time so the insides stay moist. A thermometer or a small test piece helps you judge doneness without guesswork. The recipe’s simplicity means you’re not working with wet, sticky dough or complicated glazing steps; it’s all about mixing until smooth, gently folding, and frying in small batches.

Ease of cooking comes from clear, repeatable actions. Use room-temperature butter so it blends smoothly into the ricotta mix. Don’t overwork the batter; as soon as the dry ingredients are mixed in, stop. That keeps the donuts light instead of dense. Also, keep the pistachios coarsely crushed rather than finely ground you want noticeable bites of nut. Altogether, these choices make the recipe forgiving and accessible, and they create a treat that feels homemade, not fussy.

How to prepare Pistachio Ricotta Donuts

Start by gathering your ingredients on the counter. The batter requires only a few steps that are satisfying: creaming the ricotta, butter, and sugar until smooth, folding in dry ingredients, and stirring in pistachios. The most satisfying moment is when the batter comes together and you scoop a rounded spoonful into the hot oil watching the dough puff and turn a golden hue is a small delight.

Keep your oil at a steady medium heat. A test drop of batter that rises and browns in about two to three minutes means you’re ready. Work in small batches so the oil temperature doesn’t drop. Once they come out of the oil, let them rest briefly on paper towels, then dust with powdered sugar while still warm so it clings to the surface. The short hands-on time and immediate payoff make these donuts a favorite during afternoon visits or when you want a cozy, quick dessert.

Ingredients

1 cup ricotta cheese
1/2 cup powdered sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup crushed pistachios
Oil for frying

Instructions

In a large bowl, mix the ricotta cheese, powdered sugar, and softened butter until smooth.
Beat in the eggs.
Add the vanilla extract and stir until combined.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture.
Mix until just combined.
Fold in the crushed pistachios.
Heat oil in a deep pan over medium heat.
Using a spoon or small ice cream scoop, drop batter into the hot oil.
Fry until golden brown on one side.
Turn and fry the other side.
Each side should take about 2 to 3 minutes.
Remove and drain on paper towels before serving.

Serving ideas

These donuts make a lovely center to a small spread. Pair them with:

A bowl of warm apple compote or stewed fruit for a gentle, fruity contrast.
A simple cheese plate with mild, creamy cheeses for guests who like sweet with savory.
A platter of sliced fresh fruit and nuts to keep the table light.

For drinks, a pot of black tea or a mild coffee works wonderfully. The slightly nutty flavor of the donuts pairs especially well with an aromatic tea that doesn’t overpower the pistachio. If you prefer something cold, a lightly sweetened iced tea or a glass of milk is always a comforting choice. These Pistachio Ricotta Donuts are easy to serve at brunch or as an evening treat and are loved by a crowd that prefers classic, gentle flavors.

Storing this recipe

Store any leftovers in an airtight container in the refrigerator for up to two days. To keep them from getting soggy, place a sheet of paper towel in the container to absorb excess moisture. If you need to keep them longer, freeze on a tray until solid, then place in a freezer-safe bag for up to one month. Reheat from frozen in a 325°F oven for about 8 to 10 minutes, or until warmed through, to help restore some crispness. For refrigerated donuts, reheat in a 350°F oven for about 5 to 7 minutes rather than the microwave; the oven preserves texture better. If you prefer frying small batches fresh, freeze extra scoops of batter on a tray so you can drop them straight into hot oil from frozen, adding a minute or so to the frying time.

Helpful tips

Tip 1 Watch your oil temperature. The easiest way to keep donuts light and not greasy is to maintain a steady medium heat. If the oil is too cool, the donuts will soak it up and become heavy. If the oil is too hot, the exterior will brown before the center cooks. A small candy thermometer makes this step less fussy. Heat the oil until a small drop of batter bubbles and rises slowly to the surface, browning in about two to three minutes.

Tip 2 Mind your mixing. Overmixing develops gluten and will lead to dense donuts. Mix the wet ingredients until smooth. Add the dry ingredients and stop as soon as they’re incorporated. Folding in the pistachios at the end keeps them from getting crushed and preserves their texture. Using softened butter helps it blend smoothly with the ricotta, giving an even, tender crumb.

Tip 3 Don’t overcrowd the pan and drain well. Fry in small batches to keep the oil temperature steady. Overcrowding causes the oil to cool and produces uneven frying. Once cooked, drain the donuts on paper towels and give them a minute to rest before dusting with powdered sugar. This keeps the sugar from melting off and helps maintain contrast between the tender interior and crisp exterior.

Extra advice: chop your pistachios coarsely so each bite has a pleasant crunch instead of a uniform texture. If you like extra flavor, reserve a tablespoon of finely chopped pistachios to sprinkle on top right after dusting with powdered sugar; they’ll stick while the sugar is a bit tacky. And remember, frying can feel intimidating at first, but with a calm pace and small batches it becomes a relaxing, rewarding step that fills the house with a lovely smell.

Recipe variations

Lemon-Cardamom Twist: Add the zest of one lemon and 1/4 teaspoon ground cardamom to the batter. Dust with powdered sugar mixed with a little lemon zest for a bright finish.
Baked Version: Spoon the batter into a greased mini-donut pan and bake at 350°F for about 10 to 12 minutes. The texture will be slightly different, more cake-like, but still very satisfying.
Filled Centers: After frying, use a piping bag to fill the center with jam, pastry cream, or a smooth chocolate spread for a surprise inside.

Common questions

Q: Can I bake these instead of frying them?
A: Yes. Use a mini-donut pan and bake at 350°F for about 10 to 12 minutes. They’ll be slightly less crisp but still tender and delicious.

Q: How do I keep the pistachios from turning bitter when frying?
A: Use coarsely crushed pistachios and fold them into the batter. Avoid toasting them too long beforehand. Their natural flavor pairs well with the fried dough without needing extra toasting.

Q: Can I make the batter ahead of time?
A: You can mix the batter and refrigerate it for a few hours. Bring it back to room temperature before frying and give it a gentle stir. If chilled, cooking time may be a minute longer.

Q: What if my donuts are browning too fast on the outside?
A: Lower the heat slightly and test with a small piece. The goal is a golden color in about two to three minutes per side. Adjust the temperature and don’t overcrowd the pan.

Conclusion

These Pistachio Ricotta Donuts are a gentle, welcoming treat that turn simple ingredients into something you’ll gladly share. For a lemony, spiced take on ricotta doughnuts that pairs beautifully with this style, see this related recipe: a ricotta donut with lemon-cardamom sugar.

Pistachio Ricotta Donuts