Ricotta Donuts Recipe

Prep dry ingredients

Whisk together the all-purpose flour, baking powder, granulated sugar, and fine sea salt in a medium bowl until evenly combined. Set aside.

Combine ricotta mixture

In a large bowl, whisk the ricotta until smooth (use a fork or whisk). Add the eggs one at a time, whisking until incorporated. Stir in the lemon zest, lemon juice, vanilla extract, melted cooled butter, and 2 tablespoons whole milk until the mixture is smooth and slightly loose.

Fold batter

Add the dry ingredients to the ricotta mixture in two additions. Fold gently with a rubber spatula until just combined — do not overmix. The batter should be thick but spoonable; if excessively stiff, stir in up to 1 additional tablespoon milk.

Chill (optional)

Cover the bowl and refrigerate the batter for 20–30 minutes to help it hold shape while frying. If short on time, you can fry immediately.

Heat oil

Pour about 2 cups vegetable oil into a heavy-bottomed pot (or enough to reach ~2 inches depth). Clip a candy thermometer to the pot and heat over medium until oil reaches 350°F (175°C). Maintain temperature between 340–360°F while frying.

Portion batter

Line a baking sheet with paper towels. Use two spoons or a small cookie scoop (about 1.5 tablespoons) to portion batter: scoop with one spoon and push off with the other into the hot oil. Alternatively, use a piping bag fitted with a large round tip and pipe small rounds directly into the oil. Work in small batches (4–6 at a time) to avoid temperature drop.

Fry until golden

Fry donuts for 2–3 minutes per side, turning once with a slotted spoon or spider when bottoms are golden. Total frying time should be 4–6 minutes until evenly golden and puffed. Adjust heat to keep oil temperature stable; lower slightly if browning too quickly.

Drain

Transfer donuts to the paper-towel–lined baking sheet to drain and cool for 2–3 minutes before finishing. While still warm, proceed to toss in sugar or glaze as desired.

Make lemon glaze

Whisk the powdered sugar, 2 tablespoons fresh lemon juice, vanilla extract, and 1 teaspoon milk (add more milk, a few drops at a time, if glaze is too thick) until smooth and pourable but not runny. The glaze should coat the back of a spoon.

Glaze donuts

Hold each warm donut by hand or with tongs and dip the top into the glaze, letting excess drip back into the bowl. Place glazed donuts on a rack set over a sheet pan to catch drips. Sprinkle with reserved lemon zest or sanding sugar immediately if using.

Sugar-coated option

If you prefer a sugar coating instead of glaze: while donuts are warm (right after draining), toss them in a shallow bowl with the extra granulated sugar until evenly coated. For added sparkle, press sanding sugar on top.

Serve

Let glaze set 5–10 minutes. Serve donuts warm or at room temperature. Best eaten the day they are made; if storing, keep in an airtight container at room temperature for up to 24 hours and refresh in a 300°F (150°C) oven for 5 minutes before serving.