Quick Ricotta Doughnuts Recipes

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.

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.