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Lemon and Ricotta Doughnuts
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This sponsored content is a format made by or for an advertiser.
Preparation
25 min
Cooking
18 min
Makes
45 doughnuts
Freezes
Yes
Vegetarian
Nut-free
Categories
Ingredients
Shortening or canola oil, for frying
11/2 cups (375 ml) unbleached all-purpose flour
2 teaspoons (10 ml) baking powder
3 eggs
1 lemon, grated zest only
1/2 cup (125 ml) sugar
1/2 lb (225 g) ricotta cheese
Icing sugar
Preparation
Preheat shortening or oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with paper towels.
In a bowl, combine flour and baking powder. Set aside.
In another bowl, beat eggs, lemon zest and sugar with an electric mixer for about 1 minute or until frothy. Add ricotta and mix thoroughly. With a spatula, gently fold in dry ingredients until batter is just moistened.
With a 15 ml (1 tablespoon) ice cream scoop, gently drop 8 balls of batter at a time in hot oil. Beware of splattering. Fry for 2 to 3 minutes or until doughnuts are golden brown. Drain on paper towel. Let cool.
To serve, generously dust with icing sugar.
Note from Ricardo
Doughnuts are best eaten at room temperature and ideally the same day.
Personal Note
This sponsored content was created for
.
It is separate from our RICARDO editorial content.
