It’s Fryday!: Ricotta Doughnuts

Lightly spiced no-raise doughnuts flavored with lemon, cinnamon, and nutmeg.


Need I say more?

I mean, really.

Just look at them.


What’s not to love?  Warm, puffy, flavored lightly with cinnamon, nutmeg, and lemon, topped with dark chocolate…

AND these are made with ricotta, not yeast, so they take only a few minutes to put together.  The nutmeg is reminiscent of the old-fashioned cake doughnut which, frankly, has always been one of my favorite types of doughnut–just sweet enough.

They are, however, fried.  As in makes your apartment smell like the state fair.  As in lots of hot oil.  Hot oil that could splatter and burn you.

I’ve always been a little scared of frying, but after taking a couple stabs at it, I’ve decided it’s not scary at all.  Sure, you need to be careful around the hot oil–don’t drop in the doughnuts violently or anything–but it’s really not that hard.  Having a thermometer it key, though, to make sure your oil is at the proper frying temperature (here, that is between 325-350 degrees Fahrenheit).

Doughnuts are not pretty when frying.  But they are tasty when finished.
Doughnuts are not pretty when frying. But they are tasty when finished.

These are definitely best within the first few hours of frying, so be sure to make them right before you want to devour them for maximum flavor!  Enjoy!


Ricotta Doughnuts

Adapted from A Cup of Jo

Makes: 12-16 small doughnuts, depending on size


  • 1 1/4 cup all-purpose flour (I used 1 cup white, 1/4 cup whole wheat)
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • Pinch cinnamon
  • Pinch nutmeg
  • Pinch salt
  • 3 eggs
  • 8 oz ricotta (I used skim)
  • 1 tsp vanilla (next time I make these I will be doubling the vanilla)
  • Juice of 1/2 a lemon
  • Canola or vegetable oil, for frying
  • Possible toppings: powdered sugar, cinnamon sugar, melted chocolate, Nutella, honey (I melted some dark chocolate with heavy cream to ensure a smooth consistency)


Deep-fry or candy thermometer

Deep heavy pan, like a Dutch oven

Spring action ice cream or cookie scoop (or, alternatively, just use a spoon), the size you use will approximately determine the size of your doughnuts

Slotted spoon


Mix together the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl.  Add in the eggs, ricotta, vanilla, and lemon juice.  Mix ingredients together just until combined.

Pour oil into a deep, heavy pan and heat over a medium flame until it reaches about 325-350 degrees.  Line a plate with paper towels.

Using your scoop or spoon, carefully drop one scoop of batter into the hot oil.  It should flip over by itself.  Fry for a total of 3-4 minutes.  Remove the doughnut and place on the paper towel-lined plate.  After letting it cool for a minute, slice it in half to see if its fully cooked.  If so, you’re good to go!  If not, adjust the timing for the rest of your doughnuts, frying longer or shorter as needed.

Fry the doughnuts in batches (about 4-5 at a time), placing fried doughnuts on the paper towel to soak up excess oil.

Serve warm, with whatever toppings you’d like!

Question: Do you have a favorite doughnut or fried-dough treat?

3 thoughts on “It’s Fryday!: Ricotta Doughnuts”

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