Ingredients
Equipment
Method
- In a medium bowl, sift the flour with the baking powder and salt. Mix with a spoon and set aside.
- In a large bowl add the ricotta with the sugar, eggs and lime or lemon zest. Beat with a balloon whisk for 1 minute until the ingredients are perfectly integrated.
- Add the flour mixture and beat again for a few seconds to obtain a smooth and homogeneous mixture.
- Separately, add enough vegetable oil in a medium saucepan and bring it to medium heat to heat up. The oil should reach a temperature of 180° C and can be checked with a cooking thermometer if desired. It is important that it is not too hot or below the temperature so that the donuts cook well, do not burn and are not raw inside.
- Once the oil is hot, use an ice cream scoop or two spoons to scoop some of the mixture and form the donuts directly in the oil. Cook in batches of 4 or depending on the size of the pan, but it is important not to add too many at once. They should cook for 3-4 minutes, moving them when necessary with a spatula so that they are golden brown on all sides.
- Place the donuts on a plate with absorbent paper to remove excess oil and immediately dip them in sugar to coat them completely. Repeat the process to make the rest of the donuts until you have approximately 20. Ready!