Saturday, September 18, 2010

Ricotta Drop Donuts

We made these delicious donuts the other morning for breakfast. They were terrific, tender, and especially easy. These are drop donuts, that means there was no rolling out dough, cutting, or clean-up...score!! Besides taking care of the oil mess, these were as easy as making pancakes. The kids loved them. Gabe kept saying "I didn't know we could make donuts at home. Mom, promise you will always make these!" It was cute. I served these with fresh raspberry jam  for dipping and it was an even bigger hit.
Ricotta Drop Donuts
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 cup superfine sugar
1 tablespoon freshly grated lemon zest
3 eggs
8 ounces ricotta cheese
1 teaspoon vanilla extract
Vegetable oil for frying
Confectioners' sugar
Sift the flour and baking powder into a medium bowl. Stir in the sugar, lemon zest, eggs, ricotta and vanilla, mixing just enough to combine. Try not to overmix. The batter can be used immediately or stored up to 1 day covered in the refrigerator.
To fry, heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 360 degrees F. Drop tablespoon-size dollops directly into the oil and fry for about 1-2 minutes per side, or until golden brown.
Remove with a slotted spoon and drain on a wire rack. Repeat with the remaining batter. Let cool slightly. Sprinkle with confectioners' sugar.

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