When it comes to donuts, more is often better and there is something so delightful about donut holes that I just can’t resist. On this chilly winter day the thought of leaving my warm house to head to the grocery store didn’t sound too appealing, so I used what I had on hand. This season the citrus is incredible, and my fridge is stocked with a plethora of lemons, oranges, and limes. I have been using the citrus in everything… so I thought, why not make donut holes? These Lemon Ricotta Donuts are a flurry of golden brightness on those chilly winter days.
I find making donuts exciting and maybe it’s just because I don’t make them often, but there is something about watching the dough turn golden brown in a pot of hot oil that excites me. These doughnuts are best eaten within minutes of being fried, dusted with confectioner’s sugar and served with a few sweet sides to dip them in or served just like I did with only sugar.
I love brining the donut shop to my house, on those chilly winter mornings. No need to drive to pick up a dozen donuts that could have been sitting out for a while. Whipping up a fresh batch of tasty donuts and brewing a fresh cup of coffee makes for a delicious and simple treat.
Canola oil, for frying
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 lemon, grated zest only
1/2 cup sugar
8 oz. ricotta cheese
Powdered sugar for dusting
- Preheat shortening or oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with paper towels.
- In a bowl, combine flour and baking powder. Set aside.
- In another bowl, beat eggs, lemon zest and sugar with an electric mixer for about 1 minute or until frothy. Add ricotta and mix thoroughly. With a spatula, gently fold in dry ingredients until batter is just moistened.
- With a 1 tablespoon sized ice cream scoop, gently drop 8 balls of batter at a time in hot oil. Beware of splattering. Fry for 2 to 3 minutes or until doughnuts are golden brown. Drain on paper towel. Let cool.
- To serve, generously dust with powdered sugar and more lemon zest if desired.