I have a weakness for Corsican doughnuts with fresh cheese, the kind that arrive still warm at the table, with a thin, crispy crust and a soft, fluffy interior. The first time I made them, I realized something: the secret isn't to complicate the dough, but to pay attention to two simple details—the texture of the cheese (well-drained) and the temperature of the oil (perfectly stable). When these two are just right, it's guaranteed to work every time.
In my "classic, just like they make them there," I start with fresh Corsican cheese like brocciu (or, failing that, fresh brousse/ricotta), eggs, a little flour, a touch of sugar, and lemon zest. The lemon is the little spark that brings out the cheese without overpowering it. And as a starter, I like to serve them with a salad of mixed baby greens and a few clementine segments: it cuts through the richness, adds a bit of zest, and keeps with the Mediterranean theme.
Technically speaking, it's quite simple: you mix the batter, let it rest just long enough for the flour to absorb the liquid, then fry it by small spoonfuls. The doughnut should float and brown gently, not burn in 30 seconds. I'll guide you using visual cues; it's more reliable than a thermometer if you don't have one.
Nutritionally speaking, they're fritters, so they're indulgent, but the cream cheese provides real protein and calcium. And with a lemony salad on the side, you have a satisfying starter that isn't heavy.
Corsican fresh cheese fritter
4
portions17
minutes15
minutes488
kcal45
minutesGolden brown Corsican doughnuts with a thin, crispy shell and a soft, fresh cheese center. Served as an appetizer with a small salad and a drizzle of honey, they're simple, straightforward, and incredibly delicious.
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Ingredients
300 g fresh brocciu (or fresh bush/ricotta), well drained
2 eggs
120g of wheat flour
30 g of sugar
1 pinch of salt
1/2 sachet of baking powder (approx. 5g)
1 lemon (finely grated zest)
1 tablespoon of brandy (optional, traditional: brandy or liqueur)
700 ml of neutral frying oil (sunflower or grapeseed)
2 handfuls of young shoots (lamb's lettuce/arugula) to serve
2 Clementines (or 1 orange) cut into segments to serve
1 tablespoon of honey (optional, for a drizzle when serving)
Instructions
- Drain the fresh cheese: place it in a fine sieve (or cheesecloth) for 10 minutes to remove excess whey. The drier it is, the better the fritters will hold their shape.
- In a bowl, mash the brocciu cheese with a fork. Add the eggs, sugar, salt, lemon zest, and brandy (if using). Mix until smooth.
- Add the flour and baking powder. Mix just until no flour is visible. You should obtain a thick batter that falls in a heavy ribbon from the spoon. If it's too runny, add 1 tablespoon of flour. If it's too stiff, thin it with 1 tablespoon of water.
- Let it rest for 10 minutes at room temperature: the flour hydrates, and the dough becomes more even when cooked.
- Heat the oil in a fairly deep saucepan (or a deep fryer). Aim for approximately 170–175°C. Without a thermometer: drop in a very small piece of dough; it should rise, sizzling gently, and brown in about 60–90 seconds, not instantly.
- Cook in small batches: take 1 tablespoon of batter, push it with a second spoon to slide it into the oil. Don't overcrowd the pan, otherwise the temperature will drop and the fritters will become soggy.
- Cook for 2 to 3 minutes, turning halfway through, then continue until golden brown. Drain on paper towels. Add a very light salt if you like the sweet and savory contrast (optional).
- Serve immediately: arrange the fritters with a small salad of baby greens and clementine segments. A thin drizzle of honey over the fritters is very much in keeping with the Corsican style, especially if lemon is prominent.
📊 Nutritional Information
1 serving (approx. 180g, ~4–5 donuts + salad)
| Nutrient | Value |
|---|---|
| Calories | 488 kcal |
| Proteins | 18g |
| Carbohydrates | 39g |
| including sugars | 17g |
| Lipids | 29g |
| including saturated fatty acids | 8g |
| Fibers | 2g |
| Sodium | 360mg |
| Vitamins | |
| Vitamin A | 12% AJR |
| Vitamin C | 35% AJR |
| Vitamin B2 | 22% AJR |
| Minerals | |
| Calcium | 28% AJR |
| Phosphorus | 24% AJR |
| Potassium | 10% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
To keep the doughnuts crispy for 10–15 minutes: place them on a wire rack (not a plate) and put them in a 90°C oven with the door slightly ajar. And seasonally speaking, clementine works wonderfully with lemon and cream cheese.
💡 Chef's Tips
The real trap is oil that's too hot: it browns quickly and leaves the center barely set. Keep the frying temperature "lively but calm" (170–175°C) and cook in small batches. And if your cheese releases a lot of water, drain it well, otherwise the batter will fall apart.
🔄 Variations
- For a more lemony version: also add 1 teaspoon of lemon juice to the dough (don't overdo it, otherwise it will become runny).
- Corsican herb version (saltier): replace the sugar with 1 teaspoon, add 1 tablespoon of chopped mint or nepita, and serve with salad only (without honey).
