INGREDIENTSItalian 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
DIRECTIONSItalian Ricotta Doughnuts
- 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.