Sweet Ricotta Doughnuts (Essential Gluten-Free)
These are fabulous little morsels; make sure the oil is hot enough so that the inside will be fluffy and light. The recipe makes about 30 to allow 4 servings of six little bites. Double up if you need to make more.
Ingredients
- 250 g ricotta
- 1 egg, beaten
- 1 egg yolk
- 45 g brown rice flour blend
- 1 tsp caster sugar
- 1 tsp Gluten-Free baking powder, level
- ½ g xanthan gum, (⅛ level tsp)
- finely grated zest 1 lemon
- pinch of cinnamon (optional)
Instructions
- Place the ricotta in a colander and leave to drain until dry, about 30 minutes or best overnight.
- Pour the egg into a bowl, add the flour, sugar, baking powder, xanthan gum and lemon zest, and then mix really well. Next, add the cheese and mix well again.
- Heat the oil to a temperature of 180C.
- Either roll the mixture into small balls or use a piping bag with no nozzle. Pipe small balls and drop them into the hot oil. Cook in small batches until a nice golden colour, swirling with a spoon, so you get an even colour for about 3 minutes.
- Drain well on kitchen paper and sprinkle icing sugar and cinnamon, if you like.
- Serve hot and fresh straight away.
Add ingredients from Vickery TV straight to your favourite online supermarket
Notes
In association with Coeliac UK
Nutrition
605
Calories
11G
Fat
6G
Saturates
3G
Sugars
206G
Salt
15G
Protein
112G
Carbs
4G
Fibre
ⓘ UK Government Reference Intakes (RIs).
