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
Ingredients
Metric
Imperial
1. All-purpose flour
250 mL
1 cup
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