Easy Italian Lemon Ricotta Doughnuts Recipes

ZEPPOLE, ITALIAN RICOTTA DOUGHNUTS

Steps:

• In a Medium sized bowl, sift together the flour, baking powder, salt and the 3 tablespoons of sugar and then set aside.
• In a stand mixer or a hand held mixer, beat together the eggs and the ricotta cheese just until fairly smooth.
• Stir the flour mixture into the ricotta mixture until thoroughly combined.
• In a large heavy pot or a dutch oven, pour in enough oil to reach 2 inches high and heat to 375*. A candy thermometer comes in handy in order to get the right temperature and ensuring the oil does not drop under 350*, while you are frying between batches.
• If the oil is not hot enough the doughnuts will be too soggy and if it is too hot then the outside will darken quickly leaving the inside under cooked.
• Use a 1 1/2 inch scoop or 2 small spoons to drop bits of dough into the hot oil.
• Fry the zeppole for about 2 to 3 minutes, turning often until they are puffed, fluffy and golden brown.
• Larger sized doughnuts will need extra time. Use a slotted spoon to remove the zeppole from the pan and drain them on paper towels. Repeat until you have used up all the batter.
• Dust with icing or powdered sugar and serve while still warm.

RICOTTA BALLS (ITALIAN DOUGHNUTS)

Steps:

• Mix all ingredients together in a large bowl.
• Drop by teaspoonfuls into hot oil and deep fry.
• Balls will turn themselves over when one side is done.
• Fry until golden brown and cooked through adjust heat as needed if they brown too quickly without cooking through.
• Drain on paper towels to cool and absorb oil.
• When cool, sprinkle with powdered sugar.