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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.
Servings 4
Calories 605 kcal
Prep Time10 mins
Cook Time25 mins
Total Time35 mins

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

Slide book Essential Gluten-Free 175 recipes that will revolutionise your diet. In association
with Coeliac UK
Nutrition Facts
Sweet Ricotta Doughnuts (Essential Gluten-Free)
Amount per Serving
Calories
605
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Cholesterol
 
122
mg
41
%
Sodium
 
206
mg
9
%
Potassium
 
613
mg
18
%
Carbohydrates
 
112
g
37
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Essential Gluten-Free (Book), Main Course
Cuisine ITV This Morning
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