1 cup ricotta cheese
1/4 cup granulated sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
Vegetable oil, for frying
Powdered sugar, for dusting
Directions
In a large mixing bowl, combine the ricotta cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the ricotta mixture and stir until just combined.
Beat in the eggs one at a time, mixing until the batter is smooth and well combined.
Heat about 2 inches of vegetable oil in a deep saucepan or skillet over medium heat until it reaches 350°F (175°C).
Using a small cookie scoop or a spoon, carefully drop tablespoon-sized portions of the batter into the hot oil.
Fry the donut holes in batches, turning occasionally, until they are golden brown and cooked through, about 3-4 minutes per batch.
Remove the donut holes with a slotted spoon and drain on paper towels.
Once slightly cooled, dust the donut holes with powdered sugar before serving.
Advertisement
Variations & Tips
For a fun twist, try adding a teaspoon of poppy seeds to the batter for a lemon poppy seed version. You can also experiment with different citrus flavors by substituting the lemon zest and juice with orange or lime. If you prefer baked donut holes, use a mini muffin tin and bake at 350°F (175°C) for about 12-15 minutes, or until a toothpick inserted into the center comes out clean. For an extra touch of sweetness, drizzle with a simple glaze made from powdered sugar and lemon juice.
ADVERTISEMENT
