Italian Donuts

  • Prep Time: 15 to 20 minutes
  • Cook Time: 2 1/2 -3 minutes
  • Servings: 3 dozen
  • Rating:


  • 1 15-ounce container ricotta cheese
  • 4 eggs
  • 1 tablespoon vanilla
  • 1-1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • Cooking oil for frying
  • Sifted powdered sugar or granulated sugar or cinnamon/sugar


1. In a large bowl beat ricotta cheese with an electric mixer on medium speed until smooth. Add eggs and vanilla; beat until combined. Add flour, granulated sugar, baking powder, and salt. Beat on low speed until just combined. Let batter stand for 30 minutes. Drop batter by well-rounded teaspoonfuls, four or five at a time, into deep hot fat (365 degree F). Cook 2-1/2 to 3 minutes or until golden brown, turning once. Remove doughnuts with slotted spoon and drain on paper towels. Repeat with remaining batter. Cool completely. Shake doughnuts in a bag with powdered sugar, granulated sugar, or cinnamon/sugar mixture.