by Felicia Mohan
These small, round donuts are fried and coated with powdered sugar and best eaten right after making. They may remind you of "donut holes."
1 15-ounce ricotta cheese
1 tablespoon Vanilla
1 ½ cups all-purpose flour
½ cup sugar
2 tablespoons baking powder
½ teaspoon kosher salt
1 pound powdered sugar
1. Sift flour, salt, sugar, and baking powder into a large mixing bowl and set aside.
2. In a small bowl, using a wire whisk beat the eggs and vanilla for one minute.
3. Add the ricotta cheeses and egg mixture to the dry ingredients. Using a large spoon or electric hand mixer, incorporate all ingredients together for 2 to 3 minutes. The batter will look very thick. Cover batter with plastic wrap and let it rest on counter for 20 min.
4. Place powder sugar in a large pie plate and set aside.
5. Line a dish with paper towels and set aside.
6. Pour La Spagnolia oil in a very deep pot (about 3 inches) and heat oil on high.
7. Using a 1-inch cookie scoop, drop scant scoops of batter directly into hot oil. Using a spider spatula continuously move donuts around to evenly cook till deep golden brown.
8. Carefully remove golden donuts from hot oil onto prepared paper toweled pie plate to remove excess oil.
9. Immediately roll hot donuts into powder sugar, and enjoy!!!
Recipe courtesy of Felicia Ciaramitaro Mohan, 2011.