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

DIRECTIONS

INGREDIENTS

Italian Ricotta Doughnuts Yield: One shareable dessert
  • 8 scoops Italian Ricotta Doughnut Batter (see recipe), #60 scoop
  • 2 oz. (1/4 cup) Lemon Ricotta Dip (see recipe)
  • Powdered sugar, as needed

DIRECTIONS

Italian Ricotta Doughnuts
  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.

INGREDIENTS

Italian Ricotta Doughnut Batter Yield: 48 doughnuts
  • 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

DIRECTIONS

Italian Ricotta Doughnut Batter
  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.

INGREDIENTS

Lemon Ricotta Dip Yield: 12 oz. (6 servings)
  • 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

Lemon Ricotta Dip
  1. Combine all ingredients in container and whisk until smooth. Cover and chill to hold.