Ricotta, Lime and Cinnamon Sugar Doughnuts
Meal details
Enjoy this delicious new flavour combination of pistachios, Mozzarella and fresh basil. Satisfying as it is nutritious, let the tartness of Balsamic Vinegar give dinnertime a sunny, Mediterranean feel.
Course | Prep-time | Cooking Time | Yields | Dessert | 10 min | 10 min | 36 doughnuts |
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Ingredients | Metric | Imperial | 1. All-purpose flour | 250 mL | 1 cup |
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2. Baking powder | 10 mL | 2 tsp |
3. Pinch of salt | ||
4. Canadian Ricotta | 310 mL | 1 1/4 cups |
5. Sugar | 45 mL | 3 tbsp |
6. 2 eggs |
Preparation
Note: In a bowl, combine the flour, baking powder and salt. In a large bowl, mash the Ricotta with a rubber spatula and combine with the sugar and zest. With a whisk, incorporate one egg at a time. Add the flour and blend until the batter has a uniform consistency. Cooking /Frying Preheat a deep fryer to 325 °F (160 °C). Using 2 small spoons, place no more than 10 balls of batter the size of a grape into the fryer. Cook until the balls are browned on the bottom; they will tend to turn over by themselves. Continue cooking on the other side for another 1 or 2 minutes. Place on a paper towel. Powder with cinnamon sugar and serve.
Tips: Get a head start: Cook the doughnuts up to 2 days in advance and keep in an airtight container at room temperature. For hot, crispy doughnuts, reheat for approximately 8 minutes at 350 °F (180 °C).
Make extra by doubling the recipe and then freeze in resealable bags.
Practical tips: You will need one 10-oz. (300-g) container of Canadian Ricotta for 1 1/4 cups (310 mL).
Children can help too: Once the doughnuts have cooled, children can coat them in the cinnamon sugar.
Nutritional Information Per Serving
Energy: | Protein: | Carbohydrates: | Fat: | Fibre: | Sodium | 109 Calories | 3 g | 11 g | 6 g | 0.3 g | 31 mg |
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