Ricotta and lemon doughnuts
Doughnuts come in many shapes and sizes, although what most often comes to mind are the ring-shaped variety. These ricotta-flecked little numbers are more in the style of an Italian doughnut, and they’re so incredibly easy to make – no proving or rolling required. Use a good firm ricotta from the deli counter, rather than the ricotta you get in tubs, as it will be too wet for this purpose.
10 minutes prep.
15 minutes cooking
- 200g firm ricotta, plus 50 g extra
- 2 eggs
- 75g plain flour
- 20g caster sugar, plus 120g extra for dusting
- 1½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- Scraped seeds of 1 vanilla bean
- Finely grated rind of 1 lemon
- Vegetable oil, for deep-frying
- Heat the vegetable oil in a deep fryer or large saucepan to 180°c.
- Beat 200g ricotta and eggs in a bowl until smooth, stir in the flour, sugar, baking powder, cinnamon, vanilla and half the lemon rind and mix to just combine.
- Stir in the remaining ricotta, trying to keep little chunks of ricotta throughout the batter.
- Combine the remaining sugar and remaining lemon rind in a bowl and set aside.
- Carefully add heaped spoonfuls of batter in batches to the oil (be careful, as hot oil will spit) - the doughnuts will form in the bottom of the oil but will puff up and rise to the surface as they cook.
- Fry, turning occasionally for 3-4 minutes until golden brown, then remove with a slotted spoon, drain briefly on paper towels and toss in the lemon sugar.
- Serve hot.