Easy Ricotta Donuts Recipe delivers warm, crisp-edged bites with vanilla, a kiss of lemon, and a tender center. Home cooks who want quick no-yeast donuts can finish a batch in about 30 minutes. I make these when friends drop by unannounced, and the plate empties before the coffee cools.
Why You Should Try This Easy Ricotta Donuts Recipe
This Easy Ricotta Donuts Recipe gives you cafe-style donuts without yeast or long rests. Ricotta keeps the dough moist, so the donuts fry up fluffy inside and lightly crunchy outside. The batter comes together in one bowl, and a simple dusting of powdered sugar finishes the job.
I served these at brunch and watched everyone hover by the stove for the next batch, grinning like kids at a carnival. ★★★★★
Ingredients You’ll Need
- 1 cup full-fat ricotta, well stirred (Galbani or Polly-O hold consistent moisture)
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest (bottled zest works in a pinch, but fresh tastes brighter)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg or cinnamon
- 1 cup all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 2 to 3 cups neutral oil for frying (peanut, canola, or sunflower)
- Powdered sugar, for dusting
- Optional finishes: cinnamon sugar, warm honey, or lemon curd for dipping
Pantry shortcuts and swaps:
- Use self-rising flour and skip the baking powder and salt.
- Swap orange zest for lemon zest for a softer citrus note.
- Stir in mini chocolate chips or finely chopped candied citrus for a bakery vibe.
- Use gluten-free 1:1 baking blend if needed; add 1 extra tablespoon to thicken.
Equipment:
- Heavy pot or deep skillet, 9 inches or larger
- Clip-on or instant-read thermometer
- Medium bowl, whisk, rubber spatula
- Small cookie scoop or two spoons
- Wire rack set over a sheet pan
- Paper towels
How to Make Easy Ricotta Donuts Recipe
1. Mix the batter
- Whisk ricotta, eggs, sugar, vanilla, lemon zest, salt, and nutmeg until smooth.
- Sprinkle flour and baking powder over the bowl, then fold until no dry streaks remain.
- Let the batter sit 5 minutes while you heat the oil; the flour hydrates and the batter thickens slightly.
2. Heat the oil
- Pour 1.5 inches of oil into the pot and heat to 350 to 355 degrees F over medium heat.
- Keep the thermometer in the oil and adjust the heat so it stays in range. Steady oil temp gives you even color and a tender crumb.
3. Fry the donuts
- Scoop heaping tablespoon mounds of batter and carefully slide them into the hot oil. Work in small batches to avoid crowding.
- Fry 2 to 3 minutes total, turning as needed, until deep golden with puffed centers.
- Lift donuts to the rack and let excess oil drip for 1 minute. Keep the oil at 340 to 360 degrees F as you continue.
4. Finish and serve
- Dust warm donuts generously with powdered sugar or toss in cinnamon sugar.
- Serve right away while the edges still crunch.
- Offer lemon curd, chocolate sauce, or warm honey on the side if you feel extra festive.
Tips & Tricks
- Dry, full-fat ricotta gives you fluffier donuts; drain wet ricotta in a fine sieve for 15 minutes.
- Keep the batter thick like scoopable yogurt; add a spoon of flour if it looks runny.
- Hold oil near 350 degrees F; hot oil browns too fast, cool oil soaks in.
- Use a small scoop for uniform size; same size equals even cooking.
- Test one donut first and taste for sweetness and spice before you fry the full batch.
- Dust with sugar while warm so it sticks.
- Want larger donuts? Fry slightly longer and check one for a cooked center.
What to Serve with Easy Ricotta Donuts Recipe
Pair these fried ricotta donuts with espresso, cappuccino, or a strong cup of drip coffee. Add fresh berries, orange segments, or a quick berry compote for a bright contrast. Offer sauces like chocolate ganache, lemon curd, or salted caramel for dipping. If you host brunch, plate them with crispy bacon and a simple arugula salad to balance the sweetness.
Make-Ahead and Storage
Fry just before serving for peak texture, since steam keeps the centers tender and the crust crisp. Store leftovers in a paper towel–lined container, lid cracked, at room temperature for 1 day or in the fridge for 2 days. Reheat in an air fryer or oven at 300 degrees F for 5 to 7 minutes to re-crisp. Freeze in a single layer, then bag for up to 2 months; thaw at room temperature and warm at 300 degrees F until the edges perk back up.
Easy Ricotta Donuts Recipe
Ingredients
Instructions
- In a medium bowl, whisk together the ricotta, eggs, granulated sugar, vanilla extract, lemon zest, salt, and nutmeg or cinnamon until smooth.
- Sprinkle the flour and baking powder over the ricotta mixture, then fold gently with a spatula until no dry streaks of flour remain. Let the batter sit for 5 minutes to thicken slightly.
- Meanwhile, pour about 1 1/2 inches of neutral oil into a heavy pot or deep skillet and heat over medium heat to 350–355°F, monitoring with a thermometer.
- Using a small cookie scoop or two spoons, drop heaping tablespoon-sized mounds of batter into the hot oil, working in small batches to avoid crowding.
- Fry the donuts for 2–3 minutes total, turning as needed, until puffed and deep golden brown. Adjust the heat to keep the oil between 340–360°F.
- Transfer the fried donuts to a wire rack set over a sheet pan lined with paper towels and let drain for 1 minute.
- While still warm, dust the donuts generously with powdered sugar or toss them in cinnamon sugar.
- Serve immediately, optionally with lemon curd, chocolate sauce, or warm honey for dipping.
Notes
Approximate per serving (about 3–4 small donuts, 1/6 of recipe): 260 calories; fat 15 g; saturated fat 4 g; carbohydrates 26 g; fiber 0 g; sugars 11 g; protein 7 g; sodium 220 mg. Values will vary based on brands, oil absorption, finishes, and portion size.