Italian Ricotta Doughnuts

The indulgent, rich flavor of lemon Ricotta dipping sauce paired with warm Ricotta doughnuts, or zeppole, creates a craveable destination dessert, with authentic Italian appeal. This quick and easy recipe will provide your restaurant with add-on sales and increased check averages.

Ingredients
Italian Ricotta Doughnuts

8 scoops Italian Ricotta Doughnut Batter (see recipe), #60 scoop

2 oz. (1/4 cup) Lemon Ricotta Dip (see recipe)

Powdered sugar, as needed

Italian Ricotta Doughnut Batter

Eggs, large, 6 each

4 oz. (1/2 cup) Granulated sugar

16 oz. (2 cups) Grande Prima Dolce Ricotta

20 oz. (2 1/2 cups) Flour

1/2 oz. (1 tbsp.) Baking powder

1 tsp. Vanilla extract

1 tsp. Lemon zest, fresh

Lemon Ricotta Dip

8 oz. (1 cup) Grande Prima Dolce Ricotta, whipped

2 oz. (1/2 cup) Powdered sugar

2 oz. (1/4 cup) Lemon juice, fresh

1 tsp. Lemon zest

Directions

Italian Ricotta Doughnuts
Yield: One shareable dessert
  1. Using a #60 scoop, portion 8 scoops Italian Ricotta Doughnut Batter into hot oil at 325°F; deep fry for 4 minutes. Drain.
  2. Dust doughnuts with powdered sugar and arrange on plate with 2 oz. Lemon Ricotta Dip portioned in a ramekin.
Italian Ricotta Doughnut Batter
Yield: 48 doughnuts
  1. Combine eggs and sugar in mixer bowl; mix on low speed until blended. Add Grande Prima Dolce Ricotta and mix until smooth. Add flour and baking powder; mix just until blended. Add vanilla extract and lemon zest; mix to blend.
  2. Cover and chill to hold.
Lemon Ricotta Dip
Yield: 12 oz. (6 servings)
  1. Combine all ingredients in container and whisk until smooth. Cover and chill to hold.

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