Fried Italian Donuts Recipe

"Making these always brings back memories of my youth when I spent many hours in the kitchen with my my mother and my grandma. These tender fluffy balls of heaven are very easy and quick to make, and best of all delicious! They're best served when warm. The fritter batter can be refrigerated for up to 6 hours but you may need to increase the frying time slightly to compensate for the colder batter. Fry just before serving."

Step by Step Method

DEEP-FRYING NOTE: As always with deep-frying, be sure that you don't put in so much food that the temperature of the fat drops below 325 degrees F, and have the heat on high so it gets back up to temperature as soon as possible

Step 1

Heat 2 to 3 inches of oil over high heat in a deep skillet, Dutch oven, or deep-fryer to 350 to 365 degrees F. Set a large wire rack over a baking sheet, top with paper towels and position near fryer.

Step 2

Meanwhile in a large bowl beat all the eggs with an electric mixer on medium speed until thick and lemon-colored. Add sugar, salt and vanilla; beat until well incorporated. Add ricotta cheese, beat until smooth.

Step 3

Sift flour and baking powder together in a small bowl, then add gradually to egg mixture, beating on low speed until just combined. Do not overmix batter.

Step 4

Using a spoon, scoop out about 2 teaspoons or walnut-size of batter.

Step 5

Drop batter balls into hot oil. (Do not make them too large, they will inflate upon cooking.)

Step 6

Deep-fry in batches of 8 to 10 at a time, for 3 to 4 minutes or until golden brown all over, turning once.

Step 7

Using a slotted spoon, transfer fritters to the prepared rack to drain (break open a fritter to make sure it's cooked all the way through). Let oil come back up to temperature and repeat process with remaining batter until all the fritters are cooked. Dust fritters with confections`s sugar or a mix of cinnamon-sugar.