Chef's Quick Tips: Ricotta Donuts

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 
203.514.4906