Ricotta Donut Holes

A great small yummy treat! See a few step pictures at the end of the recipe.

Ingredients:

10 ozs of whole milk ricotta

2 eggs

1 ½ cups of flour

1 tsp baking soda

¼ tsp salt

3 tbsp of white sugar

1 tsp vanilla extract

3 tbsp of cinnamon/sugar mix

Instructions:

In an electric mixer with a paddle attachment, mix ricotta, vanilla, sugar and eggs until smooth.

In a separate bowl mix together flour, baking soda and salt.  Slowing add portions of the dry mixture to the ricotta mixture until all incorporated.

Lay out a piece of parchment paper and lightly grease with avocado oil spray.

Prepare a cooling rack by coving it with 2 sheets of paper towel

Roll dough into 1 inch rounds,  placing them on the oiled parchment paper.

Heat 5 cups of oil into a medium saucepan. Carefully heat the oil to no more than 315 degrees.

Start dropping the prepared donut rounds into the oil to start the cooking process.  Keep a temperature measurer handy and continue to ensure the oil does not get above 315 degrees.  The oil tends to creep up, so make sure you adjust the temperature down.  If the donuts cook at a higher heat, they will be cooked on the outside but will be raw on the inside.  Fry the donuts in batches of about 6 at a time.  Each batch should take about 5 minutes to cook.  Keep turning the donuts over in the pan.  Place each batch on the paper towel lined cooling rack. As soon as the next batch is starting to cook, roll the cooked batch into the cinnamon/ sugar mixture.  Continue this process until all the donuts are cooked.

Once the donuts are completely cooled, place them in a container lined with wax paper.

Enjoy this tasty little treat.

Frying

Cinnimon/sugar Rolled and Resting