These ricotta doughnuts are soft, fluffy, and lemony. Thanks to the ricotta in the dough they have a great flavor and melt in your mouth. They´re made with baking powder and not yeast so they are really quick to make – just whisk all the ingredients and fry your doughnuts!
Ingredients
Here´s what you need to make this easy recipe:
- ricotta – it´s best to use whole milk ricotta – it makes the doughnuts soft, pillowy, and fluffy
- sugar
- flour – measure it correctly in order to get really fluffy and light doughnuts
- vanilla – for flavoring
- lemon zest – the recipe calls for zest grated from 4 lemons and I would really recommend that for that nice citrusy flavor but you can always add less
- eggs – you could also add an egg yolk if you have it on hand for a richer result
- salt – every recipe needs a pinch of salt
- baking powder – instead of yeast! makes the doughnuts fluffy
How to make ricotta doughnuts step by step
STEP 1+2: Add the ricotta, eggs, lemon zest, sugar, vanilla, and salt to a large bowl. Whisk until well combined.
STEP 3: Whisk in baking powder.
STEP 4: Gently whisk in flour until combined.
Cover the bowl with a kitchen cloth while you´re heating up the oil.
How to measure flour: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
STEP 5: Heat the oil in a medium/large pot until 350°F (175°C). The amount of oil will depend on the size of the pot, you should have at least 1 1/2 inches (4cm) oil in your pot.
Scoop the batter with an ice cream scoop into the oil. Don´t add too much batter at once or the temperature of the oil will drop quickly.
STEP 6: Cook the doughnuts in batches, for about 3-4 minutes per batch, turning them once on the other side, until golden brown in color.
STEP 7: Transfer the doughnuts with a spider strainer or a slotted spoon to a plate lined with paper towels.
STEP 8: Let cool until just slightly warm them roll in superfine or powdered sugar until coated on all sides.
Enjoy!
Storage
These doughnuts taste best on the day they were made. The are slightly more dense the next day. You can reheat then in an 325°F (160°C) oven.
More fried sweets recipes
- Churros
- Pączki (Polish doughnuts)
- Faworki/Chrusciki/Angel Wings
- Krapfen (Austrian/German doughnuts)
- Boston Cream Donuts (the recipe is coming soon)
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Ricotta Doughnuts (video)
Ingredients
for the ricotta doughnuts:
- 1 (15-oz/450g) container ricotta
- 4 large eggs
- zest grated from 4 lemons
- 1/2 cup (100g) granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 1/2 cups (190g) flour spooned and leveled
additionally:
- 3-4 cups frying oil for cooking the doughnuts
- superfine/caster sugar or powdered sugar for coating the doughnuts
Instructions
- Add the ricotta, eggs, lemon zest, sugar, vanilla, and salt to a large bowl. Whisk until combined.
- Whisk in baking powder.
- Gently whisk in flour until combined. Cover the bowl with a kitchen cloth while you´re heating up the oil.
- Heat the oil in a medium/large pot until 350°F (175°C).
- Scoop the batter with an ice cream scoop into the oil. Don´t add too much batter at once or the temperature of the oil will drop quickly.
- Cook the doughnuts in batches, for about 3-4 minutes, turning them once on the other side, until golden brown in color.
- Transfer with a spider strainer or a slotted spoon to a plate lined with paper towels.
- Let cool until just slightly warm them roll in superfine or powdered sugar until coated on all sides.
- Enjoy!
Notes
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
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