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
- 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
- vegetable oil in sufficient quantity to cook the doughnut holes
- 1/4 cup (60 mL) sugar
- 1/2 tsp (2.5 mL) ground cinnamon
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.
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 informationPer serving
Top 5 Nutrients
|Calcium:||5 % / 53 mg|
|Vitamin B12:||7 %|