Lemon and ricotta little dougnuts with rose sugar

Since tomorrow is the last day of Carnival it is the last chance to indulge yourself with some sweets. If you are tired with heavy and fatty dougnuts please help yourself with these little cuties. They are easy and fast to make, and what is more important- very light and fluffy. You can eat them almost without feeling guilty about it. Well- almost, it is a key word here :))))

* I've found this recipe on www.ricardocuisine.com.

Makes about 20 little dougnuts

  • 1 and 1/2 cup all -purpose flour
  • 2 tsp baking powder
  • 1 lemon, grated zest only
  • 2 eggs
  • 1/2 cup sugar
  • 250 grams ricotta cheese
  • rose sugar or icing sugar
  • canola oil, for frying
  1. Preheat oil in a pot or deep fryer to 190 °C.

    Line a big plate 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.

    Using a two spoons gently drop 5-6 balls of batter at a time in hot oil. Beware of splattering. Make sure they are not too big, so they cook through.

    Keep the heat low, since the doughnuts can burn easily.

    Fry for 2 to 4 minutes or until doughnuts are golden brown.

    Drain on paper towel.

    Dust generously with icing sugar.


    They taste the best the same day. My favourite are still warm, just a few minutes after frying, yum!!!