Sunday, 11 November 2012

Zeppole Ricotta Donuts

1 container ricotta cheese (15 ounce)  
4 eggs
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
cooking oil 
sifted powdered sugar (or granulated sugar or cinnamon-sugar mixture)
In a large bowl beat ricotta cheese with mixer until smooth. 
Add eggs and vanilla; beat until combined. Add flour, granualted sugar, baking powder, and salt & beat on low speed until just combined. 
Let batter stand 30 minutes. Drop batter by well-rounded teaspoons, four or five at a time, into deep hot fat (365 degree F) and cook 2 1/2 to 3 minutes or until golden brown turning once. 
Remove doughnuts with slotted spoon and drain on paper towels. Repeat with remaining batter. Cool completely. 
Shake doughnuts in a bag with powdered sugar, granulated sugar, or cinnamon-sugar mixture. 


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