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.
Course: Desserts
Italian Ricotta Doughnuts
Yield: One sharable dessert
Ingredients
- 8 scoops Italian Ricotta Doughnut Batter (#60 scoop)
- 2 oz. Lemon Ricotta Dip (1/4 cup)
- Powdered sugar, as needed
Directions
- 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
Ingredients
- 6 large eggs
- 4 oz. Granulated sugar (1/2 cup)
- 16 oz. Grande Prima Dolce® Ricotta (2 cups)
- 20 oz. Flour (2 1/2 cups)
- 1⁄2 oz. Baking powder (1 tbsp.)
- 1 tsp. Vanilla extract
- 1 tsp. Lemon zest, fresh
Directions
- 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)
Ingredients
- 8 oz. Grande Prima Dolce® Ricotta, whipped (1 cup)
- 2 oz. Powdered sugar (1/2 cup)
- 2 oz. Lemon juice, fresh (1/4 cup)
- 1 tsp. Lemon zest
Directions
- Combine all ingredients in container and whisk until smooth. Cover and chill to hold.
