Categories: Desserts
Ingredients
- 200g (7 ounces) ricotta
- 2 eggs
- 1 vanilla bean
- 1/2 teaspoon of cinnamon
- 70g (2.5 ounces) flour
- 1 lemon zest
- 1/2 teaspoon of baking powder
Directions
- Heat the vegetable oil in a deep fryer to 180 degrees.
- In bowl beat together the ricotta & eggs until smooth. Add the remain ingredients and beat until a smooth batter is formed.
- To cook the doughnuts, push a dollop of the ricotta batter off a spoon into the hot oil, the doughnuts will form in the bottom of the oil but will puff up and rise to the surface.
- Cook the doughnuts for 3 to 4 minutes, turning over in the oil regularly to ensure they are cooked evenly. When they are golden brown remove from the oil and drain on paper towel. Toss in caster sugar and serve warm.
- I tossed mine in cinnamon sugar and then drizzled them in honey.