3 large eggs
1/4 cup granulated sugar
1/4 teaspoon McCormick Gourmet pure vanilla extract
1 cup whole milk ricotta cheese
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 cup white granulated sugar
4 tablespoons McCormick ground cinnamon
1. In a cast iron skillet (or saucepan), heat 2 inches of vegetable oil to 350˚F. Line a large baking sheet with a few layers of paper towels and set near the saucepan.
2. Meanwhile, in a large bowl, mix together the eggs, granulated sugar and vanilla; add the ricotta and beat until smooth. In another bowl, mix the flour and baking powder. Add the flour mixture to the egg mixture and mix until just combined.
3. Add sugar and cinnamon to a plate and toss. Place near the stove, as you're going to want to toss the hot doughnuts in the mixture.
4. Using a small ice cream scoop or 2 teaspoons, slide 8 walnut-size rounds of batter into the hot oil. Fry over moderate heat until golden brown all over and cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the fritters to the paper towels to drain. Immediately roll them in to the cinnamon and sugar mixture and serve. Continue frying the remaining fritters in batches of 8.