Italian Ricotta Donuts
Want to know the essence of tender loving care? Homemade donuts. A warm, fresh from the stovetop donut just can’t be replicated no matter how many donut shops you visit. Yeasted donuts are a true labor of love, requiring an overnight rise and rolling and cutting and rising again before frying. These ricotta donuts need none of that... you can mix the batter up in 5 minutes flat while a small pot of oil is heating up. Within 10 minutes, you’ve got a plate of warm donuts sprinkled liberally with powdered sugar. Love on a plate, the perfect Christmas breakfast.
Ingredients:
1 egg
3/4 cup ricotta cheese
1 tsp vanilla
2 tablespoons sugar
½ cup flour
a pinch of salt
zest of one lemon
1 teaspoon baking powder
coconut oil for frying
powdered sugar for sprinkling
Directions:
Fill a small pot with coconut oil to the depth of at least 4-5 inches. If you have a candy thermometer, bring the oil to 315 degrees. If not, heat it over medium heat. You can drop a bit of batter in when you think it may be hot enough and see if it floats to the top.
Meanwhile, in a medium bowl combine the egg, ricotta, sugar, and vanilla until no streaks remain. Add the flour, salt, baking powder and lemon zest and mix well. Once it starts to bubble slightly it's ready for frying! Line a plate with paper towel to place the finished donuts on to absorb extra oil.
Gently plop a tablespoon of batter into the hot oil and let it cook for about 3 minutes. Flip over and cook for another 3 minutes. You can do 3 or 4 at a time. They should be a deep golden brown when they're done. Place on the lined plate and sprinkle with powdered sugar.
