Modern
10 Minute Kitchen
From
10 Minute Kitchen
season
1
One bowl ricotta doughnuts (makes 10)
With
Diana Chan
Italian ricotta doughnuts made in one bowl. Light, lemony, best eaten hot.
SERVES
10
About this recipe
Five minutes of stirring, ten minutes of frying, and a bowl that needs barely a wash. Ricotta keeps the dough soft and pillowy without a yeast prove; the lemon zest cuts through the sweetness and stops the doughnuts feeling heavy.
The batter goes into a hot pot of neutral oil (rice bran or canola works, vegetable does the job) at 170 to 180 degrees. Drop a tablespoon at a time, let them turn themselves over, and they're done when they puff into uneven golden spheres about the size of a walnut. Drain on paper, then straight into a bowl of cinnamon sugar while they're still steaming so the coating sticks.
The Italian version of zeppole, the deep-fried cousin of the Roman bombolone. Eat them at the bench standing up: they'll be cold and sad within twenty minutes, so the audience for them is whoever's in the kitchen when they come out of the oil.
A squeeze of lemon over the top sharpens the sugar if you want to push it further. Espresso on the side, no notes.
Ingredients
- 1 cup ricotta
- 1 cup self raising flour
- 1 tbsp caster sugar
- Zest and juice of 1 lemon
- 2 eggs
- Oil for deep frying
- For dusting
- 1 cup caster sugar
- 1 tsp cinnamon powder
Method
1. In a large mixing bowl, add in all the ricotta and eggs and whisk removing any lumps.
2. Add in the rest of the ingredients and mix with a spatula
3. Heat a small pot with oil up to 170C-180C. You want to use a neutral oil such as vegetable, canola or rice bran oil for this.
4. Using two tablespoons, create balls and immediately drop them into the hot oil.
5. Turn the doughnuts over when one side is done. This should take 4-5 mins or until golden brown
6. Remove the doughnuts from the oil and drain the excess oil on some paper towels.
7. n a separate bowl, mix the cinnamon and sugar together and roll the ricotta doughnuts into the sugar mixture to coat.
Watch
Diana Chan
make this recipe
Diana Chan
Diana Chan won MasterChef Australia in 2017 with a precision-led repertoire built on Malaysian-Chinese home cooking. She hosts Asia Unplated, a tour through regional kitchens that treats the home cooks as the experts. Her recipes lean technical without losing the household feel they came from.
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