"What could be better to celebrate America than doughnuts! These light and fluffy ricotta doughnuts are so easy to make and are beyond delicious. I paired them with a fresh cherry sauce, since cherries here in Washington are at their peak in early July. Yum!"
Lara Ferroni, Food | Travel | Life
|1 1/4 cups all-purpose flour||Vegetable oil for frying|
|2 teaspoons baking powder||Confectioners' sugar|
|1/4 cup superfine sugar||2 cups fresh or frozen cherries, pitted, for the Cherry Sauce|
|1 tablespoon freshly grated lemon zest||2 tablespoons sugar (or to taste), for the Cherry Sauce|
|3 eggs||juice and zest of 1/2 lemon, for the Cherry Sauce|
|8 ounces ricotta cheese||1 vanilla (optional), for the Cherry Sauce|
|1 teaspoon vanilla extract|
Start by making the cherry sauce: Place all sauce ingredients in a heavy-bottom pot and simmer over low heat until the cherries soften. Blend to a smooth puree. For an even smoother sauce, strain through a fine sieve. Set aside to cool.
Make the doughnuts: Sift the flour and baking powder into a medium bowl. Stir in the sugar, lemon zest, eggs, ricotta and vanilla, mixing just enough to combine. Do not overmix. The batter can be used immediately or stored up to 1 day covered in the refrigerator.
To fry, heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 360 degrees F. Drop tablespoon-size dollops directly into the oil and fry for about 45 seconds per side, or until golden brown.
Remove with a slotted spoon and drain on a wire rack. Repeat with the remaining batter. Let cool slightly. Sprinkle with confectioners' sugar and serve with the cherry sauce for dipping.
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