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Italian Ricotta Doughnuts

Delicious Italian Ricotta Doughnuts with Zesty Lemon Flavor

These Italian Ricotta Doughnuts are a light and fluffy treat with a zesty lemon twist, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 20 minutes
Total Time 45 minutes
Servings: 24 mini doughnuts
Course: Dessert Recipes
Cuisine: Italian
Calories: 78
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup ricotta whole milk
  • 2 large eggs
  • ¼ cup granulated sugar
  • 1 each lemon, zest of
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • for frying vegetable oil
  • 3 tbsp. granulated sugar or powdered sugar for dredging

Equipment

  • heavy-bottomed pot
  • cookie scoop
  • Slotted Spoon
  • sieve
  • cheesecloth

Method
 

  1. If the ricotta is very watery, strain it in a cheesecloth lined fine meshed sieve for at least 15 minutes.
  2. Combine ricotta, eggs, and sugar in a large bowl. Stir until smooth.
  3. Stir in the lemon zest.
  4. Sift the flour, baking powder, and salt; add to the ricotta mixture and stir just until combined.
  5. Let the dough sit at room temperature for about 20 minutes.
  6. Heat about 2 inches of oil in a heavy-bottomed pot.
  7. Test the oil by dropping a tiny piece of dough in it; if it bubbles and sizzles, the oil is ready.
  8. Use a 1 tbsp. cookie scoop to carefully drop the dough into the hot oil, avoiding overcrowding.
  9. Fry the doughnuts until golden brown on all sides, about 2-3 minutes.
  10. Use a slotted spoon to scoop them out and transfer to a paper towel-covered tray to absorb excess oil.
  11. While still warm, dredge each doughnut in granulated sugar. Serve immediately.

Nutrition

Serving: 1mini doughnutCalories: 78kcalCarbohydrates: 8gProtein: 2gFat: 4gSodium: 35mgFiber: 1gSugar: 4g

Notes

Feel free to customize with vanilla or almond extract, chocolate chips, or spices for variety.

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