Dairy Farmers of Canada

Ricotta, Lime and Cinnamon Sugar Doughnuts

These Ricotta doughnuts are both soft and crispy. Serve them warm and people will be begging you for the recipe.

  • Prep: 10 min
  • Cooking: 10 min
Yields 36 doughnut holes
ricotta lime and cinnamon sugar doughnuts


  • Doughnuts
  • 1 cup (250 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • Pinch of salt
  • 1 1/4 cups (310 mL) Canadian Ricotta
  • 3 tbsp (45 mL) sugar
  • Zest of 2 limes grated
  • 2 eggs
  • Cooking
  • vegetable oil in sufficient quantity to cook the doughnut holes
  • 1/4 cup (60 mL) sugar
  • 1/2 tsp (2.5 mL) ground cinnamon
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In a bowl, combine the flour, baking powder and salt. In a large bowl, mash the Ricotta with a rubber spatula and combine with the sugar and zest. With a whisk, incorporate one egg at a time. Add the flour and blend until the batter has a uniform consistency.

Cooking /Frying

Preheat a deep fryer to 325 °F (160 °C). Using 2 small spoons, place no more than 10 balls of batter the size of a grape into the fryer. Cook until the balls are browned on the bottom; they will tend to turn over by themselves. Continue cooking on the other side for another 1 or 2 minutes. Place on a paper towel. Powder with cinnamon sugar and serve.


Get a head start: Cook the doughnuts up to 2 days in advance and keep in an airtight container at room temperature. For hot, crispy doughnuts, reheat for approximately 8 minutes at 350 °F (180 °C).

Make extra by doubling the recipe and then freeze in resealable bags.

Practical tips: You will need one 10-oz. (300-g) container of Canadian Ricotta for 1 1/4 cups (310 mL).

Children can help too: Once the doughnuts have cooled, children can coat them in the cinnamon sugar.

Tips: If the doughnuts cook too quickly, lower the temperature of the deep fryer and wait a bit before continuing; otherwise, the inside might not be cooked enough.

You can also fry them in a large pot. Pour oil a third of the way up and heat over low heat.

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Nutritional information

Per serving
Energy: 109 Calories
Protein: 3 g
Carbohydrate: 11 g
Fat: 6 g
Fibre: 0.3 g
Sodium: 31 mg

Top 5 Nutrients

(% DV*)
Calcium: 5 % / 53 mg
Folate: 8 %
Riboflavin: 6 %
Selenium: 13 %
Vitamin B12: 7 %