Vanilla Ricotta Doughnuts

Breakfast, Desserts, Snacks


I love my morning routine. Once complete, I’m prepped to conquer the world. It goes a little something like this: make a mug of green tea with honey; check emails and bank account; then onto my website list: nytimes, cnn, my long list of various food blogs and…TMZ. I’m not really proud of it,  but it is a car wreck on the side of the highway that is the internet. It’s a silly little nasty habit that I can’t seem to shake.


Last week TMZ reported that sugar cinnamon coated ricotta doughnuts were being served at Michael Jackson’s funeral and that sounded pretty darn delicious to me (umm…is that bad?). At first I was a bit reluctant to try it simply because all of the MJ coverage was starting to get to me. I mean, I really don’t need to know what brand of underwear the king of pop was wearing when he took his last shot of demerol, like, let it go, people. Who cares? So as bizarre as it seemed, I started to dig around to see if I could find a recipe and luckily I came across this delicious recipe for Vanilla Ricotta Doughnuts. I made the batter and fried them up and then rolled them in a cinnamon sugar mixture. I was a little displeased with the results; I felt like they were too crunchy and biting down on hard sugar felt a little odd, so I opted for plain dusted powdered sugar and was thrilled. Sometimes simplicity is where it’s at. I also tried dipping them in some fig jam I had lying around in the fridge and it was heaven.


Vanilla Ricotta Doughnuts

Recipe by Gale Gand

Print this recipe!

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.


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Leave a Reply

  • Reply Jonathan September 8, 2009 at 2:24 am

    OMG. I love you 😛

  • Reply Joy the Baker September 9, 2009 at 2:55 am

    Your TMZ is my PerezHilton. Not proud, but I can’t help myself! Ricotta doughnuts have been on my to-do list… yours look like heaven!

  • Reply xiuxiu September 9, 2009 at 3:17 am

    Looks delicious.

  • Reply Jen September 9, 2009 at 9:01 am

    Yum! I am the same as you, persuse the internet while having my coffee in the morning and get some good blogging ideas. Found you from Joy the Baker. I am a closet foodie and really enjoy going through some of the better food blogs. Yours is great.

  • Reply Adrianna September 9, 2009 at 2:10 pm

    Jonathan – I love you more.

    Joy – Oh, I do Perezhilton too!

    Jen – Glad you found us! Please come back again.

  • Reply Sam@BingeNYC September 12, 2009 at 12:43 pm

    MMM…want some NOW! These look fluffy and perfect. And if they are just walnut sized, I can eat a bunch and it won’t count as a real doughnut, right? HA.

  • Reply Larry Spenderson September 21, 2009 at 8:49 pm

    You “DoughNOT” need to go any further for awesome, delicious food than A Cozy Kitchen! These look amazing Adrianna.

  • Reply anonymous October 13, 2009 at 3:29 pm


    The Market store in Conneticut who provided the doughnuts for MJ’s memorial posted the ingredients in an article when it was announced. Just google it. I have the recipe at home, I know you have to fry them in grapeseed oil and roll them in crushed amaretto cookies.

  • Reply Taryn November 24, 2009 at 5:41 pm

    How many doughnuts does this recipe yield?

  • Reply Adrianna November 24, 2009 at 6:07 pm

    Taryn, It yield about 12! Sorry I should include the servings–always forget to do that. Silly me!

  • Reply Pei Caddy March 19, 2010 at 10:01 am

    Hi, I still miss him every day. He is stil the best. Wish he was here. Nice to see that you have this Blog. Perhaps you can visit my Blog too. See my fap turbo review blog.

  • Reply Pei Caddy March 19, 2010 at 12:18 pm

    Hello, I still miss him everytime. Michael is stil the ultimate performer. Man do I miss him. Nice to see that you have this Blog. Please leave a comment on my Blog too. See my fabturbo blog.

  • Reply Michele March 24, 2010 at 3:20 pm

    Here is a link to the article mentioned above by “anonymous”,0,6055316.story

  • Reply Katherine July 4, 2010 at 10:21 am

    These look delicious! But we don’t eat fried foods….think you can come up with a way I can bake them??

  • Reply Lisa August 12, 2010 at 1:37 pm

    Wow. These sounds – and look – absolutely delicious. I wish they could magically appear in my kitchen!

  • Reply Lisa August 12, 2010 at 1:38 pm

    …because I’m scared of hot oil. Esp. frying things in hot oil.

    • Reply Adrianna August 20, 2010 at 1:23 pm

      Don’t be scared! Just wear long sleeves–it’ll be all good.

  • Reply Ahem August 23, 2010 at 1:16 pm

    OMG!! Ricotta doughtnuts!!! Wish i could pluck them right our of your blog and pop them into my mouth…Will be making them very soon 🙂 Sooo happy i found your blog 🙂

  • Reply Ashley September 9, 2010 at 9:49 am

    hey, nice blog…really like it and added to bookmarks. keep up with good work

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  • Reply Erin October 5, 2011 at 5:29 pm

    Umm, made these this morning. Everything I make from your blog is sooo yum and fun. These were another success. Also, if you lived in Salt Lake, I’d make you be my best friend.

    • Reply Adrianna October 5, 2011 at 6:00 pm

      OMG! I haven’t made them in FOREVER! I need to do this soon. I remember them being amaze.

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