Siringate ∼ Italian Ricotta Churros

Siringate (plural noun) look a lot like the traditional churros, but much shorter and slightly smaller in size. They take their name from “siringa” which is the Italian name of a piping bag, the kitchen tool strictly necessary to use in order to give their typical shape. Siringate di ricotta, or as I call them ricotta churros, are typical sweets of the Sicilian tradition and this explains the presence of the ricotta cheese in the mixture. I must admit that I’ve never tried these Italian churros because unfortunately ricotta and me don’t get along very well and because I don’t eat them, I have never prepared them… I’ve simply stolen my mother’s recipe. Everytime I go to Italy to visit my parents, my mother prepares a beautiful tray of them, well knowing that I will be left empty-handed. I guess my mother gets so excited to see me and wants to make herself happy. Of course all the other members of my family and friends will take advantage of it. It’s just their simplicity, goodness and the great success that made me decide to publish this Italian churros recipe and I’m very sure that whoever tries siringate for the first time, will fall in love with them.
siringate italian ricotta churros - world gluttony
Siringate ∼ Italian Ricotta Churros
Yields: 60
Crunchy outside, soft inside and very easy to fall in love with them.
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  1. 1 kg ricotta
  2. 200 gr plain flour
  3. 80 gr sugar
  4. 2 eggs
  5. zest of a lemon
  6. 1 tsp of cinnamon powder
  7. -
  8. frying vegetable oil
  9. granulated sugar
  10. cinnamon powder
  1. Put all the ingredients in a very big bowl and use an electric hand whisk to obtain a well blended mixture. If you don't have an electric hand whisk, you can use a wooden spoon and stir until you get a very smooth mixture.
  2. In a large deep pan, pour the vegetable oil for frying until is approximately one-third full. Heat until the oil gets really hot.
  3. Take a piping bag with a star nozzle, fill it up with the mixture and then pipe a few 2 inch long pieces at a time into the pan with the hot oil, cutting each piece off with a finger or a knife. Fry until golden brown.
  4. Let them cool down a bit and roll them in a mixture of granulated sugar and some cinnamon powder.
  5. Serve them anytime you want and enjoy!
World Gluttony

I am not a professional chef, but just an ordinary guy who loves international food, trying new flavours and cooking when I am in the right mood. I don’t usually follow recipes, unless they are too complicated and need to be read. I love using whatever ingredients are available at home and make my meals from scratch.

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