Easy Ricotta Doughnuts Recipes

EASY RICOTTA DOUGHNUTS

Steps:

• Preheat about 5 cups of oil in a medium sauce pot, over medium to medium-high heat. Heat oil to about 315 degrees. (350 will cook doughnuts too fast on the outside and leave them raw on the inside.)
• Set out a wire rack and cover it with a paper towel or two.
• In a large mixing bowl, whisk ricotta, vanilla, sugar and eggs until all incorporated.
• Add flour baking soda and salt. Mix with a rubber spatula until completely mixed throughout.
• Lay out a piece of parchment paper and lightly grease it.
• Grease your hands with some cooking spray as well. Scoop out some dough and make about 1-inch balls. Lay them on the parchment paper while waiting to be fried.
• Fry doughnut balls in batches of about 6 (as fitting to your sauce pot) for 5-7 minutes, until deep golden brown.
• Take out the cooked doughnut balls and place them on a paper towel. After they are cooled for a couple of minutes, dust them with powder sugar.

RICOTTA DOUGHNUTS RECIPE

Steps:

• In a mixing bowl, add the egg and sugar and begin to whisk until the egg is scrambled.Next, add in the rum and continue to whisk. If you do not want to add rum, you can add vanilla extract instead. This is needed to add moisture, texture and flavor to the ricotta doughnuts.
• Scoop the ricotta into the bowl. Add in the lemon zest of about half a lemon and whisk until fully mixed. The lemon adds a subtle taste of freshness and keeps the flavor light in each bite.Next, whisk in the baking powder. The baking powder makes these doughnuts more spongier and puff up more.
• Slowly start adding in the flour to the mix. You don't want the dough to be to thick. Continue to mix to check the thickness of the dough before adding in more flour. I ended up only needing to use about 3/4 cup of flour. The amount can vary depending on how much water the ricotta has. Once you reached the desired thickness, use a spatula to fold the dough into itself.
• Fill a deep skillet or wok half way with peanut oil. Make sure the oil is hot before frying. I dip an end of a toothpick to check for bubbles. If bubbling around the toothpick, then I know it is time to fry.
• Using an ice cream scoop or a spoon, scoop up a small amount of the dough into the oil to fry. I coat my scoop and spoon with some oil that I have in a small bowl to keep the dough from sticking to it.
• Continuously flip the ricotta doughnuts around so that they cook evenly. Fry for about 6 to 7 minutes or until brown. Remove from the frying pan and place on a dish lined with a paper towel to absorb the excess oil.
• Sprinkle some powdered sugar on top to add some sweetness or add any of your preferred toppings and serve while warm. Enjoy with a side of tasty homemade limoncello! Salute! Cin cin!

QUICK RICOTTA DOUGHNUTS

Steps:

• Combine 32 ounces of ricotta, 1 egg, 2/3 to 1 cup SPLENDA® Granulated (or sugar) and 2 tsp vanilla extract together with a whisk until smooth and well mixed.
• Add the 2¼ cups flour and 1 teaspoon of baking soda, then with minimal amount of strokes, using a large fork mix everything together until just combined.
• Pour about 1 inch of virgin olive oil into a heavy bottomed pot or a dutch oven and heat over medium heat until 360F (insert a heatproof thermometer into the oil, without touching the bottom and check the temperature, or use a thermometer that attaches to the side of the pot).
• Now working quickly, use a 1 tablespoon ice cream scoop or a regular tablespoon to spoon 1 tablespoon of dough into a flour filled bowl. Roll the ball in the flour, then roll between the palms of your hands into a ball. Transfer to a well floured surface.
• Once the oil has heated to 360F, drop the rolled doughnut balls into the oil and fry for about 3-4 minutes or until deep golden color. The doughnuts should turn on their own, but if you overcrowd the pot they might need a little help turning. You can tear one doughnut apart to make sure they're cooked all the way inside.
• Remove the fried doughnuts to a paper towel lined plate. Serve hot with a choice of jam, condensed milk or chocolate ganache.
• Allow the frying oil to cool, then discard.

EASY ITALIAN LEMON RICOTTA DOUGHNUTS

Steps:

• If your ricotta is very watery, strain it in a cheesecloth lined fine meshed sieve for at least 15 minutes.
• Combine ricotta, eggs and sugar in a large bowl. Stir with a whisk or fork until smooth.
• Note: if the mixture is not completely smooth you will detect darker spots in the fritters when frying (as in mine!), these are simply small lumps of ricotta. This does not affect the flavor or texture of the doughnuts.
• Stir in the lemon zest. Sift the flour, baking powder and salt. Add to the ricotta mixture and stir just until combined. The mixture will be sticky and thicker than a pancake batter.
• Let the dough sit at room temperature for about 20 minutes.
• During this time, slowly heat about 2 inches of oil in a heavy bottomed pot, or use a deep fryer if you have one. Test to see if the oil is hot by dropping a tiny piece of dough in the oil. If it immediately begins to bubble and sizzle, the oil is ready.
• Use a handy 1 tbsp. cookie scoop to carefully drop the dough directly into the hot oil. For best results, do not overcrowd the pan. I fried eight doughnuts at a time, in three separate batches.
• The doughnuts are ready when they are golden brown on all sides. Lower the heat if they begin to brown too quickly on the outside as they may remain raw in the middle. My fritters took from 2-3 minutes to cook.
• Use a slotted spoon to scoop them out of the oil and transfer them to a paper towel covered tray to absorb any excess oil. While still warm, dredge each doughnut in granulated sugar. Serve immediately.

RICOTTA DOUGHNUTS

Steps:

• In a deep saucepan, heat enough oil to deep fry (about half-way up the pot) to 350 to 365 degrees F.
• Mix the ingredients together in a bowl with a wooden spoon in order until the batter is smooth.
• Using 2 teaspoons, scoop a spoonful of batter then push it off into the hot oil with the other spoon. They will sink then float to the top of the oil. Turn them occasionally to fry evenly on all sides.
• Drain on paper towels and then dip in powdered sugar or roll at the table in cinnamon sugar. Serve immediately.

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.

RUSSIAN DOUGHNUTS

Steps:

• Mix farmer's cheese, flour, eggs, sugar, vanilla extract, and salt together in a bowl until a sticky dough forms.
• Roll dough into 1-inch balls with wet hands to prevent sticking.
• Heat oil in a deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). The oil should be hot but not smoking. It is ready for frying if you see little air bubbles around a wooden spoon placed in the oil.
• Fry a batch of the dough balls in the hot oil until golden, about 2 minutes. Place doughnuts on paper towels to soak up excess oil. Repeat with remaining dough. Sprinkle with confectioners' sugar.

SUPER EASY DOUGHNUTS

Steps:

• Stir the vinegar into the milk, and let stand for a few minutes until thick.
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
• Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.