These mini ricotta fried doughnuts from Becky Excell’s new book How to Bake Anything Gluten-Free are wonderfully delicious and completely moorish!
Recipe taken from How To Bake Anything Gluten Free by Becky Excell (Quadrille, £20), photography by Hannah Rose Hughes, published 30th September.
This is, by far, my easiest and quickest fried doughnut recipe – simply mix up the batter, fry and enjoy, no yeast, proving or dough shaping necessary. Also no, these 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 process. Roll in granulated sugar for that distinctive doughnut-like finish and serve with jam for dipping.
Mini Ricotta Fried Doughnuts
Beautiful gluten-free doughnuts with a touch of ricotta
- 250 g ricotta
- 2 large free-range eggs
- 1 tsp vanilla extract
- 45 g caster sugar
- 105 g gluten-free plain flour
- 1/4 tsp xanthan gum
- 2 tsp gluten-free baking powder
- Vegetable oil for deep-frying
To finish and serve
- granulated sugar for coating
- raspberry or strawberry jam for dipping
In a large mixing bowl, mix your ricotta, eggs, vanilla and sugar together until combined and smooth (I use an electric hand whisk for this).
In a medium mixing bowl, mixthe flour, xanthan gum and baking powder, then add it to the main bowl. Mix until well combined, then chill the batter in the fridge while you heat your oil.
Half-fill a large, deep, heavy-based saucepan with vegetable oil and place over a medium heat for 15 minutes or until it reaches 170°C (340°F).
Making it lactose-free? Or low FODMAP?
Make your own lactose-free ricotta cheese! Simply take2 litres (81/2 cups) of lactose- free whole milk and bring tothe boil in a large pan.
Once bubbling, add 80ml (1⁄3 cup)of white wine vinegar and 1 tsp of salt and stir in, then remove from the heat. Allow to stand for 15 minutes. Use a slotted spoon to remove all the solid parts from the pan, transfer them to a colander and allow to drain for 30 minutes. Use in this recipe as directed.