Ricotta Drop Doughnuts with Fresh Cherry Sauce

"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

Ricotta Drop Doughnuts with Fresh Cherry Sauce

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    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


    Prep: 25 min Total:
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    • 1

      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.

    • 2

      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.

    • 3

      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.

    • 4

      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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