Recipe Sardinian Ricotta and Saffron Fritters (Arrobiolus)

[MypinchofItaly]

Sardinian Ricotta and Saffron Fritters—known locally as Arrobiolus—are little golden clouds of sweetness that melt in your mouth. Flavoured with lemon and orange zest and optionally a hint of anise, they’re crispy outside, tender inside, and come together in just 30 minutes. Perfect for a special treat or a festive snack, these traditional fritters bring a taste of Sardinia straight to your kitchen.

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Origins of Arrobiolus​

Arrobiolus are traditional fritters from Sardinia, a stunning island in the heart of the Mediterranean. They have their roots in Sardinian peasant kitchens, where simple, readily available ingredients were transformed into sweet treats for Carnival celebrations. Every region of the island has its own variation—some include a hint of anise, others focus on ricotta and citrus zest—but all share the same charm: golden, fluffy, and utterly delicious. Eating Arrobiolus is not just about the flavour; it’s a taste of Sardinian culture, family traditions, and festive joy.

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Makes about 20 fritters, Prep Time: 20 minutes, Cook Time: 15-20 minutes

• 250 g sheep's ricotta (about 1 cup)
• 100 g plain flour (¾ cup all-purpose flour)
• 50 g caster sugar (¼ cup granulated sugar)
• 2 medium eggs (large eggs )
• 1 sachet saffron (0.1 g) or a generous pinch of saffron threads
• 2 tablespoons warm milk (2 tbsp)
• 1 teaspoon baking powder
• Grated zest of 1 lemon and of 1 orange
• A pinch of fine sea salt
• Vegetable oil, for deep frying (about 750 ml / 3 cups, depending on pan size)
• Icing sugar, for dusting
  Optional: 1 tsp anise seeds or 1 tbsp anise liqueur

Before You Start: Frying Tips

Keep the oil at 170–175°C (340–350°F)
Too hot and the outside browns too quickly; too cool and the fritters absorb oil.

Fry in small batches
Avoid overcrowding the pan to keep the temperature stable and the texture light.

Turn for even colour
Gently rotate the fritters for an even golden finish.

Drain immediately
Place on kitchen paper as soon as they come out of the oil.

Dust at the Right Time
Icing sugar melts on hot fritters — dust right before serving for the best look.

Method

1. Place the saffron in the warm milk and leave to infuse for 10–15 minutes until the milk turns a deep golden colour.
2. In a large bowl, whisk the ricotta until smooth and creamy. Add the eggs and sugar, mixing until well combined.
3. Stir in the saffron-infused milk, lemon and orange zest, salt, and optional anise if using.
4. Sift together the flour and baking powder, then fold into the ricotta mixture until you get a thick, smooth batter.
5. Pour the vegetable oil into a deep, heavy-based pan and heat to 170–175°C (340–350°F). The oil is ready when a small spoonful of batter sizzles and rises to the surface.
6. Using two teaspoons, carefully drop small portions of batter into the hot oil. Fry in batches to avoid overcrowding. Cook for 2–3 minutes, turning occasionally, until golden brown and puffed.
7. Remove with a slotted spoon and drain on kitchen paper. Dust generously your Ricotta and Saffron Fritters with icing sugar and serve warm.