Vita’s Ricotta Donuts

Vita’s Ricotta Donuts
By: Gale Gand with Lisa Weiss

6 large eggs
½ cup granulated sugar
1lb whole or skim milk ricotta cheese
2 ½ cups flour
1 heaping Tablespoon baking powder
1 teaspoon vanilla
Canola or vegetable oil, for frying
Powdered sugar or cinnamon sugar (optional)

In a large bowl, stir together the eggs, granulated sugar, ricotta, flour, baking powder, and vanilla until combined, being careful not to overmix the batter.

In a deep, heavy pot fitted with deep-frying thermometer, heat 2-3 inches of oil to 325 degrees. Drop the batter by small ice cream spoonfuls or small spoonfuls (use 2 teaspoons) into the oil and fry for 3 minutes, turning often, until golden brown on each side. You may need to fry the doughnuts in 2 batches to avoid crowding the pot. Break open a doughnut to make sure it’s cooked all the way through. Scoop out the doughnuts with a slotted spoon and transfer to paper towels or a brown paper bag to drain. Let the oil come back up to temperature and repeat with the remaining batter.

Dust the doughnuts with or roll them in powdered sugar or cinnamon sugar and serve hot.

Cinnamon sugar is 1 teaspoon cinnamon combines with 1/3 cup granulated sugar (you can double or triple this and keep some in your pantry for whenever).

For a more traditional doughnut taste, along with the vanilla, add a pinch of nutmeg to the batter.

Makes 16 doughnuts