Sweet Ricotta Donuts

Ingredients:

220g ricotta
2 eggs
2-3 tab milk
50-80g self-raising flour, sifted (depending on consistency)
1 teas bicarb soda, sifted
1 tab sugar
zest of 1 lemon or orange

Vegetable or Sunflower oil - for frying

For coating:
2-3 tab castor sugar
1 teas cinnamon

Method:

• Place ricotta in a bowl and stir to break up and smooth.
• Add eggs and continue to stir to mix through.
• Pour in milk and mix again. You should have the consistency of a wet batter but with slightly lumpy texture
• Mix in sugar and stir again to combine
• Stir in sifted flour and bicarb soda. (photo to be posted soon)
• Heat oil to 170oC (or see note below).
• Drop tablespoons of batter into hot oil and cook on both sides for approx 3 mins. Test one to see if cooked by splitting in half
• Drain on kitchen paper
• Place sugar and cinnamon in paper bag and add cooked donuts to bag to shake and coat - ready to eat !

Note:

Make sure the oil is not too hot or else they will brown too quickly before cooked through. A quick test to check the temperature for frying is to drop in a piece of bread or a teaspoon of batter. It will sizzle gently and turn golden brown in 30 seconds.