Wednesday, June 24, 2009

Ricotta Cheese Doughnuts

Ricotta Cheese Doughnuts


6 large eggs
1/2 cup sugar
1 pound whole or skim milk ricotta
2 1/2 cups all-purpose flour
1 heaping tablespoon baking powder
1 teaspoon pure vanilla extract
Canola or vegetable oil for frying
Powdered sugar or cinnamon sugar


1. In a large bowl, together the eggs, sugar, ricotta, flour, baking powder, and vanilla extract until combined, being careful not to over mix the batter.*

2. Heat 2 to 3 inches of oil in a deep, heavy pot to 325°F. Drop the batter by small ice cream scoopfuls or small spoonfuls (use 2 teaspoons) into the oil and fry for 3 minutes, turning often, until golden brown on each side. You may need fry the doughnuts in two batches to avoid crowding the pot. Break open doughnut to make sure it’s cooked all the way through. Scoop out the doughnuts with a slotted spoon and transfer to paper towels or a brown paper bag to drain. Let the oil come back up to temperature and repeat with remaining batter.

3. Dust heavily with powdered sugar or cinnamon sugar and serve hot. Makes 16 doughnuts
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