Easy Ricotta Doughnuts

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking soda
  • 1 1/2 cups Flour
  • 3 tbsp Granulated sugar, White
  • 1/4 tsp Salt
  • 1 Sugar, powder
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 10 oz Whole milk ricotta cheese

Found on willcookforsmiles.com

Description

Ingredients

• 10 oz whole milk ricotta cheese
• 2 eggs
• 1½ cups flour
• 1 tsp baking soda
• ¼ tsp salt
• 3 Tbsp white granulated sugar
• 1 tsp vanilla
• Oil for frying
• Powder sugar for topping

Directions

• Preheat about 5 cups of oil in a medium sauce pot, over medium to medium-high heat. Heat oil to about 315 degrees. (350 will cook doughnuts too fast on the outside and leave them raw on the inside.)
• Set out a wire rack and cover it with a paper towel or two.
• In a large mixing bowl, whisk ricotta, vanilla, sugar and eggs until all incorporated.
• Add flour baking soda and salt. Mix with a rubber spatula until completely mixed throughout.
• Lay out a piece of parchment paper and lightly grease it.
• Grease your hands with some cooking spray as well. Scoop out some dough and make about 1-inch balls. Lay them on the parchment paper while waiting to be fried.
• Fry doughnut balls in batches of about 6 (as fitting to your sauce pot) for 5-7 minutes, until deep golden brown.
• Take out the cooked doughnut balls and place them on a paper towel. After they are cooled for a couple of minutes, dust them with powder sugar.