ITALIAN RICOTTA DONUTS (CASTAGNOLE DI RICOTTA)
Italian ricotta donuts (castagnole di ricotta). The perfect breakfast to make for dad or a special guy in your life!
INGREDIENTS
- 160grams ricotta
- 100grams leaf caster sugar
- 2 eggs
- Zest of 1 orange
- Zest of 1 lemon
- 2 cups of leaf plain flour
- 2 teaspoons of baking soda
- Pinch of salt
- 40mls of milk
- Grapeseed oil for frying
METHOD
- Combine the ricotta and sugar in a small bowl and mix with a fork.
- Add the egg and continue to mix until smooth then add the zests and mix well.
- In a separate bowl, whisk together the flour, baking powder and salt, then tip into the ricotta mixture and incorporate with a wooden spoon. When the mixture starts to clump together, add half the milk and mix. If the dough seems too thick, add the rest of the milk. Stir, until well combined. Alternatively, you can prepare the mixture in a stand mixer set on low speed.
- Tip the dough onto a floured work surface. The dough should be quite sticky but cohesive. Knead gently until it forms a smooth ball. Transfer the dough to a bowl, cover with a clean tea towel and set aside to rest for 1 hour-1 hour 15 minutes. The longer you rest it, the lighter the ricotta balls will be.
- Heat at least 5 cm (2 in) of oil in a small deep saucepan or deep-fryer to 180°C. Get a dessert spoon and gently drop a spoon full into the oil, careful not to drop it from too high or the oil might splatter.
- Cook the Castagnole in batches for 3-4 minutes until pale golden all over. If the heat is too high, they will be too dark on the outside and raw on the inside.
- Cut open the first Castagnole to check it is cooked and adjust the oil temperature if necessary. Drain on a kitchen towel and sprinkle with caster sugar while they are still hot. Eat warm and if they have cooled down, reheat for about 10 seconds in a microwave oven. Castagnole is best eaten on the day they are made.=
Recipe adapted from Italian Street Food by @italyonmymind