Chef's Quick Tips: Ricotta Donuts

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This week, Chef Jes Bengtson shows Tina Redwine how to make homemade ricotta donuts

Ricotta Donuts

Vegetable oil, for deep frying
6 eggs
1/2 cup sugar
1 pound ricotta cheese
2 1/2 cups flour
1 heaping tablespoon baking powder
1 teaspoon vanilla

 

Method:

Mix all ingredients, heat oil in sauce pan or fryer, scoop 2 oz balls into hot oil and fry 2 minutes or until golden brown

finish with confectionery sugar and honey comb

 

Contact: 

Chef Jes Bengtson

Amis

1 Church Lane Westport

Westport, Connecticut 

www.amistrattoria.com

203.514.4906

 

 

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