Ricotta, Lime and Cinnamon Sugar Doughnuts
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.
1. All-purpose flour
2. Baking powder
3. Pinch of salt
4. Canadian Ricotta
1 1/4 cups
6. 2 eggs
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