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.