Ingredients
Doughnuts
- 1 cup whole milk ricotta cheese
- 2 large eggs
- ¼ cup granulated sugar
- Zest of 1 lemon
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Vegetable oil for frying (canola or sunflower oil can be used)
For Dredging
- 3 tablespoons granulated sugar or powdered sugar
Instructions
- Strain Ricotta: If your ricotta cheese is very watery, strain it using a cheesecloth-lined fine mesh sieve for at least 15 minutes to remove excess moisture and improve dough texture.
- Combine Wet Ingredients: In a large bowl, whisk together ricotta, eggs, and ¼ cup granulated sugar until smooth. Some small lumps of ricotta are acceptable and will not negatively affect the doughnuts.
- Add Lemon Zest and Dry Ingredients: Stir in the lemon zest. Sift together the flour, baking powder, and salt, then fold them into the ricotta mixture just until combined. The batter should be sticky and thicker than pancake batter.
- Rest the Dough: Let the dough rest at room temperature for about 20 minutes to allow the ingredients to meld and the texture to improve.
- Heat Oil: Meanwhile, heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer over medium heat. Test if the oil is ready by dropping a tiny piece of dough into it—bubbling and sizzling indicates proper frying temperature.
- Fry Doughnuts: Using a 1 tablespoon cookie scoop (or two spoons), carefully drop scoops of dough into the hot oil. Avoid overcrowding by frying about eight doughnuts at a time in batches.
- Cook Until Golden: Fry the doughnuts for 2 to 3 minutes, turning as needed until all sides are golden brown. Reduce heat if they brown too quickly to ensure they cook through properly.
- Drain and Dredge: Remove doughnuts with a slotted spoon and drain on paper towels to absorb excess oil. While still warm, dredge each doughnut in granulated or powdered sugar to coat evenly.
- Serve Immediately: For the best texture and flavor, serve the doughnuts warm and fresh from the fryer.
Notes
- Substitute orange zest for lemon zest for a different citrus flavor.
- Add ½ teaspoon cinnamon to the dough for a warm spice note.
- Dredge doughnuts in a cinnamon-sugar mixture or dust with powdered sugar instead of plain granulated sugar.
- Use dairy-free ricotta cheese to make the recipe suitable for lactose-intolerant individuals.
- Best served fresh and warm, but leftovers can be eaten the next day though the texture will be softer.
- Freezing fried doughnuts is not recommended as the texture becomes soggy upon thawing.
- For uniform doughnuts, use a cookie scoop; alternatively, two spoons work for dropping dough into the oil.
- Adjust frying oil temperature to prevent doughnuts from browning too fast on the outside but remaining undercooked inside.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
