1 cup ricotta
1 egg
1 cup self-raising flour
Zest of an orange
2 tsp sugar
3 tbs milk Bertolli Light In Taste Olive Oil for frying
Icing sugar for dusting
METHOD
STEP 1
In a large mixing bowl, mix the ricotta and egg until combined. Then add the remaining ingredients and mix well until fully combined.
STEP 2
Fill a saucepan with olive oil over a medium heat. I use a 1L saucepan and 750ml of Bertolli Light In Taste Olive Oil (which you can strain and reuse).
STEP 3
After 3-4 minutes, check if the oil is hot enough by dropping in a little doughnut batter. If it does not sizzle, wait another minute or two and try again until the oil is hot enough.
STEP 4
Using two dessert spoons, form batter into doughnuts roughly the size of a golf-ball and carefully lower into the oil.
STEP 5
Turn the doughtnuts with a slotted spoon every 2-3 minutes until dark golden brown.
STEP 6
Then scoop the doughnuts from the oil with a slotted spoon and place on paper towel to drain.
Dust with icing sugar to serve.
Recipe by Melanie Lionello, From My Little Kitchen.
For more great recipes and inspiration from Melanie click here
