Springtime Lemon Ricotta Donut Holes

These Springtime Lemon Ricotta Donut Holes are light, tender, and bursting with fresh citrus flavor. The ricotta keeps them soft and moist, while bright lemon zest makes them perfect for spring brunches, afternoon treats, or holiday dessert tables.

Ingredients

• 1 cup ricotta cheese (whole milk, well drained)
• ½ cup granulated sugar
• 1 large egg
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1¼ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• Vegetable oil, for frying

For coating

• ½ cup granulated sugar
• 1 tsp lemon zest (optional)
• Powdered sugar, optional for dusting

Instructions

1. Prepare the batter
   In a large bowl, whisk together the ricotta, sugar, egg, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
2. Mix dry ingredients
   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the ricotta mixture until just combined. The batter will be thick and slightly sticky.
3. Heat the oil
   In a deep pot or heavy skillet, heat vegetable oil to 350°F (175°C). The oil should be deep enough to allow the donut holes to float freely.
4. Fry the donut holes
   Using a small scoop or spoon, carefully drop tablespoon-sized portions of batter into the hot oil. Fry in batches for 2–3 minutes, turning occasionally, until golden brown and cooked through.
5. Drain and coat
   Remove the donut holes with a slotted spoon and place on paper towels to drain. While still warm, roll them in the granulated sugar mixed with lemon zest. Optionally, dust with powdered sugar.
6. Serve
   Serve warm or at room temperature.

✨ Tip: For a baked version, pipe the batter into a greased mini muffin pan and bake at 375°F (190°C) for 12–14 minutes, then coat while warm.