Description
A delightful and easy-to-make recipe for Lemon Ricotta Donut Holes that are light, fluffy, and bursting with flavor.
Ingredients
Scale
- 1 cup ricotta cheese (drained if necessary)
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- Vegetable oil (for frying, about 2 cups)
- Powdered sugar (for dusting)
Instructions
- In a large mixing bowl, combine the ricotta cheese, granulated sugar, eggs, lemon zest, lemon juice, and vanilla extract. Whisk together until smooth and well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the dry mixture to the ricotta mixture, stirring gently until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy.
- In a deep skillet or pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- Using a small cookie scoop or a tablespoon, carefully drop spoonfuls of the batter into the hot oil, frying for about 2-3 minutes on each side until golden brown.
- Remove the donut holes with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth to prepare the glaze.
- Once the donut holes have cooled slightly, drizzle the lemon glaze over them or dip them directly into the glaze.
- Dust the warm donut holes with powdered sugar before serving.
Notes
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- To make it dairy-free, substitute ricotta with a plant-based alternative.
- For a lower sugar option, consider using a sugar substitute.
- Store in an airtight container at room temperature for up to two days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 donut hole
- Calories: 80
- Sugar: 4g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Lemon Ricotta Donut Holes, Dessert, Easy Recipe, Fried Donuts