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Wednesday, 1 February 2012

Ricotta Doughnuts

Apparently, breast feeding mums crave sugar as we need the extra energy to nourish our little bubs... sounds like a good excuse for extra desserts to me!

Other then the fact that these doughnuts are deep fried, they aren't too bad for you and they are super quick to make! You get protein from the ricotta, there's not much flour so they are quite light and fluffy and the sugar is minimal too. These doughnuts aren't super sweet, but you won't stop at just one! And even better you can flavor them anyway you like to suit your tastes.
It's best to use fresh ricotta as its a much better product to work with, but I had a tub of super smooth ricotta in my freezer which I defrosted and the results were just as good. It just took a bit of extra flour.

- 250gr ricotta
- 1/4 c castor sugar
- 1 egg yolk
- 1/2 to 1 c self raising flour (it depends on the ricotta you use, you just want enough flour to make a wet, sticky dough)
Nutty - add 1/4 cup of both pistachios and pine nuts, roughly chopped (this is what I've made in the photo)
Chocolate - add 1/2 cup chocolate chips and 1 tsp of vanilla
Citrus - add a tablespoon of finely grated zest of orange, lemon, lime or a combo of all
Or let me know your favorite flavor combo!

How to...

Fill a saucepan with enough vegetable oil to deep fry, about 4-5 cms deep and place over heat until hot. (I find a medium heat works best)
- In a mixing bowl, break up the ricotta with a fork to remove any large lumps.
- Add in the castor sugar, egg yolk, flavor of your choice and add just enough flour to make a sticky, wet dough.
- Using two tablespoons, carefully drop walnut size spoonfuls into the hot oil. If you haven't done this before it's easy! Just use one spoon to scoop up some of the dough and then use the other spoon to carefully push the dough into the hot oil. (I've tried to show you this in the photo below) Hold the spoon with the dough fairly close to the oil so it doesn't splash up and burn you!
- Fry a few at a time (don't over crowd the pot) for about 3-4 minutes. Don't forget to flip them over half way so they are golden on each side. They are cooked when you break one open and they are light and fluffy, not gooey.
- Once cooked, drain well on paper towel.
- I like to serve them dusted with icing sugar and a drizzle of honey, mmmmm!
- Makes about 12-15 doughnuts
Using 2 spoons to make the doughnut

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