Ricotta Donuts with Lemon Cardamom Sugar
Homemade donuts are a true labor of love, but these light and fluffy Ricotta Donuts couldn’t be easier to make. The batter can be made in a mixing bowl in less than five minutes, plus there is minimal clean up. No yeast, no proofing, no multiple rises. Once crisp and golden brown, the warm donuts are tossed in a homemade lemon cardamom sugar and drizzled with lemon glaze (optional). Recipe Note: Try to keep the oil temperature as steady as possible and only remove them from the oil when they are golden brown on all sides and relatively light in weight. Since the batter is relatively moist, these steps will ensure that the ricotta beignets are cooked all the way through.
Ingredients
Donut Batter:
- 1 cup (240g) whole milk ricotta cheese I recommend Bel Gioiso ricotta con latte
- 2 large eggs
- 2 tablespoons (24g) granulated sugar
- 1 teaspoon pure vanilla extract
- zest of 1 lemon
- ¾ cup (90g) unbleached all purpose flour
- 2 teaspoons (10g) baking powder
- pinch kosher salt
- 5-6 cups vegetable oil for frying
Lemon Cardamom Sugar:
- ½ cup (100g) granulated sugar
- zest of ½ lemon
- ¼ teaspoon ground cardamom
Lemon Glaze (Optional):
- 1 cup (120g) sifted powdered sugar
- 2 tablespoons (30 mL) fresh lemon juice
Instructions
- Prepare Batter: In a medium mixing bowl, whisk together the ricotta cheese, eggs, granulated sugar, vanilla extract, and lemon zest until smooth.
- Add the all purpose flour, baking powder, and salt to the wet ingredients. Using a spatula, gently fold in the dry ingredients until just absorbed. The batter will be relatively thick. Cover and refrigerate while you prepare the lemon cardamom sugar mixture and, if desired, the lemon glaze.
- Prepare Lemon Cardamom Sugar: Combine the granulated sugar lemon zest, and ground cardamom on a large plate or in a large bowl. Using your fingertips, rub the mixture together until fragrant. Set aside.
- Prepare Lemon Glaze (Optional): In a separate bowl, whisk together the sifted powdered sugar and lemon juice until smooth and thick. If the glaze is too thin, add a touch more powdered sugar. If too thick, add a touch of lemon juice. Set aside.
- Fry the Ricotta Donuts: Remove the batter from the fridge. Add the vegetable oil to a large, wide heavy-bottomed pot. (There should be 2-3 inches of oil and at least 2 inches of clearance from the top of the oil to the top of the pot). Using a fry or candy thermometer, heat the oil until the temperature reaches 350°F (175°C). Use a small cookie scoop or spoon, scoop the batter (the scoops should be no larger than 1 tablespoon in size) and drop into the hot frying oil. Fry the donut holes, flipping and turning them frequently, for 3 to 4 minutes or until deeply golden brown on all sides. Once cooked through, the donut holes should be relatively light in weight. Tips for Success: Fry the donut holes in batches to avoid over-crowding the pot, which will cause the frying oil temperature to drop.
- Using a slotted spoon or skimmer, transfer the donuts to the paper towel-lined sheet pan or plate. While warm, roll the donuts in the lemon cardamom sugar until evenly coated on all sides. Repeat with the remaining batter.
- Serve the donuts warm, drizzling lightly with lemon glaze (optional) if desired.
Tips for Success:
- Ricotta donut batter can be prepared the day before and stored in a covered container for 24 hours.
- The donut holes are best served immediately after frying, but leftovers can be stored at room temperature for up to 1-2 days. The exterior will soften after frying.
- Leftover frying oil can be strained through a fine-meshed sieve, stored, and used again for another sweet frying application.
Flavor Variation Ideas:
- Lemon Cardamom Sugar: Substitute other citrus varieties, such as orange, for a simple twist.
- Cinnamon Sugar: A classic for a reason. Leave out the lemon zest and substitute the ground cardamom with one teaspoon ground cinnamon.
- Vanilla Bean Sugar: Speckled with vanilla bean adds an entirely new dimension. Scrape the beans from one vanilla bean pod into the sugar, rubbing the mixture with your fingers until fragrant.
- Strawberry or Raspberry Sugar: To add flavor and color, mix sugar with finely ground freeze-dried strawberries, raspberries, or other fruit.
- Herbs or Edible Flowers: Infuse sugar with dried lavender flowers or herbs, such as rosemary.
- Serve Donuts with Jam, Caramel, or Chantilly Cream (sweetened whipped cream) for dunking.
Serving: 1serving, Calories: 104kcal, Carbohydrates: 17g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 26mg, Sodium: 81mg, Potassium: 34mg, Fiber: 1g, Sugar: 9g, Vitamin A: 90IU, Vitamin C: 1mg, Calcium: 68mg, Iron: 1mg