Ricotta Donuts with Blackberry Rosewater Sauce

• Vegetarian

• Produce

  • 1 cup Blackberries

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tbsp Corn starch
  • 1 1/4 cup Flour
  • 1 Icing sugar
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 1 cup Ricotta cheese

• Liquids

  • 1 tsp Rose water
  • 2 tbsp Water

Found on littlekitchenbigworld.com

Description

Ingredients

• Ricotta Donuts:
• 1 cup of ricotta cheese
• 3 eggs
• ¼ cup sugar
• 1 tsp vanilla
• 1 ¼ cup flour
• 2 tsp baking powder
• Oil for frying
• Blackberry Rosewater Sauce:
• 1 cup blackberries
• ¼ cup sugar
• 2 tbsp water
• 1 tsp rose water
• 1 tbsp lemon juice
• 1 tbsp corn starch
• Icing sugar for dusting

Directions

• In a standmixer (or using a handmixer), beat the eggs, sugar and vanilla until combined. Add in the ricotta and mix until smooth. Add in the flour and baking powder and mix until just combined. Place in the fridge for 30 minutes to chill dough slightly.
• Heat 2 inches of oil in the fryer to 375F.
• To make the blackberry sauce, combine the sugar, blackberries and rosewater in a small saucepan and place over medium low heat. Let it heat through for 2-3 minutes until blackberries start to soften and release their juices. Add the lemon juice and corn starch and simmer for another 2-3 minutes. Remove from heat and let it cook before serving.
• To fry the donuts, use an ice cream scoop to form 1 inch dough balls and drop them into the oil. Let it fry for 3-4 minutes until the outside starts to brown. Place on a wire rack to cool slightly.
• To serve, sprinkle icing sugar over donuts and serve with blackberry sauce.