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Donuts With Ricotta

Donuts With Ricotta

12 portions


  • 2 eggs
  • 60 ml (1/4 cup) sugar
  • 5 ml (1 tsp.) vanilla
  • 250 ml (1 cup) Ricotta from here
  • 180 ml (3/4 cup) all-purpose flour
  • 15 ml (1 tbsp.) baking powder
  • 1 pinch of salt
  • Frying oil
  • 60 ml (1/4 cup) icing sugar


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Put the eggs, sugar and vanilla in a bowl, and beat until foamy.
  • Add the ricotta. Set aside.
  • In another bowl, mix the flour, baking powder and salt together. Then, add the ricotta and egg mixture.
  • Heat the oil in a deep-fryer to 190°C (375°F). Drop spoonfuls of donut dough into the very hot oil.
  • Fry the donuts for 1 to 2 minutes until puffy and golden. Turn them as needed.
  • Drain them on paper towels. Sprinkle with icing sugar and serve.


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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