Vanilla Ricotta Doughnuts

Recipe by Gale Gand

Vegetable oil, for frying
3 large eggs
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/2 pound or 1 cup whole milk ricotta cheese
1 1/4 cups all-purpose flour
2 teaspoons baking powder
Confectioners’ sugar, for dusting

In a large saucepan, heat 2 inches of vegetable oil to 375˚.  Set a large wire rack over baking sheet, top with paper towels and position it near the saucepan.

Meanwhile, in a large bowl, beat the eggs, granulated sugar and vanilla with wooden spoon. Add the ricotta and beat until smooth.  Add the flour and baking powder and beat just until blended.

Using a very small ice cream scoop or 2 teaspoons, slide 8 walnut-size rounds of batter into the hot oil.  Fry over moderate heat until deep golden all over and cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the fritters to the rack to drain. Continue frying the remaining fritters in batches of 8. Arrange the fritters on a platter and dust well with confectioners’ sugar.