Ricotta Donuts

Okay! Even if you think you have zero interest in attempting to make some homemade Chanukah donuts this year – you must check out this recipe and give it a shot!! Most. Insane. Donuts. Ever.

Plus, they’re way less daunting than you think, and bringing a tray of these to that Chanukah party will bring you instant Martha-Stewart-y-status! :)

You’ll need:
1 1/4 cup all-purpose flour
2 tsp baking powder
1/4 cup granulated sugar
3 eggs
8 oz (1/2 lb) ricotta, whole or skim
1 tsp vanilla extract
1 tbsp grated lemon zest
Canola oil, for frying (or another oil with a high smoke point)
Confectioner’s sugar, for dusting
Deep-fry thermometer

In a medium bowl, sift together the flour and baking powder. Add sugar, eggs, ricotta, vanilla extract, and lemon zest. Mix until just combined.

Pour the oil into a deep, heavy pot. Leave at least two inches of space at the top for safety. Using a deep-fry thermometer, heat the oil over medium until it reaches 325-375 degrees F.

Fry a test doughnut: Using a small ice cream scoop or a spoon, drop a scoop of batter in and turn it occasionally. It should take 3-4 minutes to turn golden brown. Carefully remove and cut in half to check if it’s cooked all the way through. Test another if needed.

Fry the remaining doughnuts. Don’t overcrowd the pot; fry in batches. Place doughnuts on a plate lined with paper towels to soak up any excess oil.

Dust with confectioner’s sugar and serve warm with honey, jam, or melted chocolate.

P.S. Vodka Latkes, Root Latkes, and Zucchini Latkes. :)

 

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