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.
Italian Ricotta Doughnuts
8 scoops Italian Ricotta Doughnut Batter (see recipe), #60 scoop
Using a #60 scoop, portion 8 scoops Italian Ricotta Doughnut Batter into hot oil at 325°F; deep fry for 4 minutes. Drain.
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
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.
Cover and chill to hold.
Lemon Ricotta Dip
Yield: 12 oz. (6 servings)
Combine all ingredients in container and whisk until smooth. Cover and chill to hold.