Lemon and Ricotta Doughnuts

Instructions

1. 1

   Preheat shortening or oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with paper towels.

2. 2

   In a bowl, combine flour and baking powder. Set aside.

3. 3

   In another bowl, beat eggs, lemon zest and sugar with an electric mixer for about 1 minute or until frothy. Add ricotta and mix thoroughly. With a spatula, gently fold in dry ingredients until batter is just moistened.

4. 4

   With a 15 ml (1 tablespoon) ice cream scoop, gently drop 8 balls of batter at a time in hot oil. Beware of splattering. Fry for 2 to 3 minutes or until doughnuts are golden brown. Drain on paper towel. Let cool.

5. 5

   To serve, generously dust with icing sugar.