Sweet Ricotta Doughnuts
Sweet Ricotta Doughnuts
Sweet Ricotta Doughnuts
Sweet Ricotta Doughnuts
Prep Time
10min
Cook Time Passive Time
25min 30min
Prep Time
10min
Cook Time Passive Time
25min 30min
Ingredients
Doughnut
  • 250g ricotta cheese
  • 45g gluten free flour blendsee instructions below
  • 1/8thtsp xanthan gum
  • 1tsp baking powdergluten free
  • 1tbsp xylitol sugar alternativeavailable in stores as Total Sweet Xylitol
  • 1 lemon zestfinely grated
  • 1 eggbeaten
  • 1 egg yolk
  • oil for frying
Cinnamon dusting
  • 2tbsp xylitol
  • 1tsp cinnamon
White & Brown Rice Flour Blend – keep this in a jar to make this and other recipes
  • 175g half white and half brown rice blend
  • 175g potato starch
  • 150g tapioca starch
Instructions
  1. Drain the ricotta: turn into a colander and leave to drain until dry, about 30 minutes or overnight.
  2. Heat the oil in a deep fat fryer to 180C, or a deep sided pan filled one third with oil.
  3. Place the flour, xanthan gum, baking powder, xylitol and lemon zest into a bowl and mix together evenly. Add the egg and yolk; next add the drained ricotta cheese and again mix well.
  4. Spoon the dough into a piping bag (not fitted with a nozzle) and when the oil is hot, pipe small balls of dough straight into the hot oil. If you don’t have a piping bag, roll little balls of mixture between metal spoons and transfer to the oil.
  5. Cook a small batch at a time, swirling and turning with a slotted spoon so you get an even colour and until nice and golden: about 3- 4 minutes.
  6. Drain well on kitchen paper and then roll in cinnamon dusting while still warm.
  7. Serve warm and fresh straight away. The recipe makes about 30 to allow 4 servings of six little bites.