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  • New Zealand Listener

    Make or bake

    Feb 27, 2022 4 minutes

    For my easiest and quickest doughnut recipe, simply mix up the batter, fry and enjoy. There’s no yeast, proving or shaping necessary. Also, they don’t taste like cheese. The ricotta gives these a pillowy soft, light and springy middle, yet with a golden, crisp exterior, thanks to the frying. Once cooked, they’re rolled in granulated sugar for that distinctive doughnutlike finish. Serve with jam for dipping.

    MINI RICOTTA FRIED DOUGHNUTS

    250g ricotta
    2 large eggs
    1 tsp vanilla extract
    45g caster sugar
    105g gluten-free plain flour
    ¼ tsp xanthan gum
    2 tsp gluten-free baking powder vegetable oil, for deep-frying

    TO FINISH

    granulated sugar, for coating raspberry or strawberry jam, for dipping

    In a large bowl, mix the ricotta, eggs, vanilla and

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