• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Parsley and Icing
  • Home
  • Fall
  • Recipes
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Fall Recipes
  • Recipes
  • About
  • Contact
×
Home » Recipes » Fruit Recipes

Ricotta Donuts

Published: Mar 20, 2021 · Modified: Jan 28, 2023 by Natalie · This post may contain affiliate links · 4 Comments

49 shares
  • Share
  • Email
  • Twitter
Jump to Recipe Print Recipe

These soft, fluffy Ricotta Donuts are made with fresh orange zest and ricotta cheese. They are made without yeast and only take a few minutes make! They are lightly fried and coated with a sweet citrus glaze!

A pile of fried ricotta donuts on a tray next to some orange slices.

These bite-sized Ricotta Donuts might just be the most perfect donuts! They are soft and fluffy, taste like traditional donuts, and are so quick and easy to make!

I know ricotta cheese in donuts sounds a little different, but it’s so good! These fluffy doughnuts are my version of Italian Zeppole!

For more delicious recipes, try my Raspberry Ricotta Cake, Orange Donuts, and Baked Lemon Donuts.

Jump to:
  • Why We Love This Recipe
  • Ingredients
  • Substitutions & Variations
  • Equipment
  • Instructions
  • Expert Tips
  • Recipe FAQs
  • More Donut Recipes You’ll Love
  • Ricotta Donuts

Why We Love This Recipe

  • They are so soft and fluffy!
  • Ricotta cheese gives the donuts their rich flavor and tender texture
  • They are perfectly light and crispy on the outside. For another yummy fried donut recipe, be sure to try my sour cream glazed donuts!
  • Orange zest and vanilla extract give them sweet, fresh flavor.
  • They only take minutes to make since they are made without yeast.

Ingredients

Labeled ingredients needed to make ricotta donuts laid out on a table.

Below are useful notes on some of the ingredients.

  • Baking Powder: These donuts get their rise from baking powder. Using baking powder instead of yeast means there’s no need to knead or let the batter rise. For another donut recipe made with baking powder, try my Sour Cream Donuts.
  • 3 Eggs: Use 3 large eggs.
  • Orange Zest: Any type of orange will work here. Zest just the outer orange part of the peel. Do not zest the white part.
  • Ricotta Cheese: Make sure to use full fat ricotta cheese. For more ricotta recipes, try my Cranberry Almond Ricotta Cake and Lemon Ricotta Muffins.
  • Oil: Use an oil for a high smoke point. I recommend vegetable oil, canola oil or peanut oil.

Please see recipe card below for full list of ingredients and their measurements.

Substitutions & Variations

  • Swap in lemon or lime zest instead of orange zest.
  • Instead of a glaze, roll the freshly fried donuts in powdered sugar or granulated sugar.

Equipment

  • A candy thermometer. Hook it to the side of your pot. To get an accurate oil temperature, make sure it’s not touching the bottom of your pot.
  • A Dutch Oven or Deep Heavy Bottomed Pot. For frying.
  • A one-tablespoon scoop. Scoop the batter and drop it right into the hot oil. If you don’t have a cookie scoop, use two spoons to drop the batter into the hot oil.
  • A Spider strainer or a slotted spoon. For flipping the donuts and removing them from the pot.
  • A wire rack. Place the donuts on a wire rack after you glaze them.

Instructions

A glass mixing bowl with eggs, orange zest and sugar.
A mixing bowl with eggs and orange zest mixed together.

Step 1: (Picture 1 above) Combine the eggs, sugar and orange zest in a large mixing bowl.

Step 2: (Picture 2 above) Beat the eggs, sugar and orange zest for 1 minute til frothy.

A mixing bowl with batter and a scoop in it.
Donuts being fried in hot oil in a pan.

Step 3: (Picture 3 above) Add the vanilla extract followed by the ricotta and mix til well combined. Use a 1 tablespoon scoop or a spoon to scoop the batter.

Step 4: (Picture 4 above) Heat 2 inches of oil to 350 to 360 degrees Fahrenheit. Drop the batter into the oil. Fry 2-3 minutes, til golden brown. Scoop out donuts with a slotted spoon. Place on paper towels.

Orange glaze in a glass bowl with a fork in it on top of a rack.
Glazed ricotta donuts on a wire rack set on a baking sheet.

Step 5: (Pictured 5 above)In a medium sized bowl, stir or whisk together the powdered sugar, lemon zest, orange juice, and vanilla extract. Dunk donuts in the glaze to coat.

Step 6: (Picture 6 above) Place on a wire rack and allow icing to set.

Expert Tips

Tip #1: Use a thermometer to make sure the oil is not too hot. For more information about how to fry donuts, check out this informative article called 5 Mistakes to Avoid When Frying Doughnuts by Kitchn.

Tip #2: To get an accurate temperature of the oil, make sure your thermometer is not touching the bottom of your pot.

Tip #3: Pay attention to the temperature of the oil as you are frying. You might have to turn the oil down to make sure it’s doesn’t get too hot.

Tip #2: Place a baking sheet lined with parchment paper under the cooling rack. This will catch any oil or glaze that falls. It will make clean up easier.

Recipe FAQs

Can I fry these donuts in oil?

I would not recommend frying these donuts in olive oil. It’s best to use a neutral flavored oil with a high smoke point.

What kind of oil should I fry the donuts in?

I recommend using vegetable oil. Canola oil also works.

How long do fried donuts last?

Ricotta donuts are best eaten right after they’re fried and glazed.

Mini glazed donuts on a tray lined with parchment paper.

More Donut Recipes You’ll Love

  • Baked Lemon Donuts
  • Baked Orange Donuts
  • peanut butter donut covered with chocolate and reese's pieces with a bite in it.
    Peanut Butter Donuts
  • Chocolate Cake Donuts

Did you try this recipe or any other recipe on my website? Please leave a 🌟 star rating and 📝 comment below.

Don’t forget to tag me on Instagram, Facebook, and Pinterest!

Ricotta Donuts

Natalie
These soft, fluffy Ricotta Donuts are made with fresh orange zest and ricotta cheese. The batter is made without yeast and only takes minutes to mix! They are fried til perfection and coated with a sweet citrus glaze!
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 3 minutes mins
Course Donuts
Cuisine American, Italian
Servings 24 donuts
Calories 92 kcal

Equipment

  • 1 Candy thermometer
  • 1 Dutch Oven or Deep Heavy Bottomed Pot 
  • 1 one tablespoon scoop, a small ice cream scoop optional
  • 1 Spider strainer optional

Ingredients
 
 

Ricotta Donuts

  • 1 ⅓ cups all purpose flour
  • 2¼ teaspoons baking powder
  • pinch salt
  • ⅓ cup granulated sugar
  • 3 large eggs
  • 2 ½ teaspoons orange zest from one medium orange
  • 1 teaspoon vanilla extract
  • 1 cup ricotta cheese
  • vegetable or canola oil for frying

Orange Glaze

  • 1½ cups powdered sugar sifted
  • ¼ cup fresh orange juice from about 1 medium orange
  • zest of 1 lemon
  • ¼ teaspoon vanilla extract

Instructions
 

Ricotta Donuts

  • Gather what you need for frying. Line a plate or baking tray with paper towels. Take out a spider strainer or slotted spoon. Fill a large pot with a heavy bottom with about 2 inches of oil. 
  • In a medium sized bowl, whisk to combine the flour, baking powder and salt. Set aside. 
  • In the bowl of an electric mixer,  beat the eggs, sugar and orange zest for 1 minute. Add the vanilla extract followed by the ricotta and mix til well combined. Use a spatula to fold in the dry ingredients until just combined. 
  • Heat oil to 350- 360 degrees F. Use a one tablespoon cookie scoop to drop the batter into the oil. Fry 5-7 balls at a time. Fry til donuts are puffed and golden brown (this will take about 2-3 minutes). The donuts might flip over by themselves. If they don't, just gently flip them after about a minute and a half so that they cook evenly.
  • Remove donuts from oil with a slotted spoon and drain on paper towels. Allow to cool then dust donuts with the orange glaze.

Orange Glaze

  • In a medium sized bowl, stir or whisk together the powdered sugar, lemon zest, orange juice, and vanilla extract. Dunk donuts in the glaze to coat. Set donuts on a wire rack to allow glaze to set.

Notes

Glaze: Instead of the orange glaze, toss the donuts in powdered sugar or granulated sugar.
Equipment: For best results, I recommend hooking a candy thermometer to the side of your pot. I also recommend a Dutch oven or deep heavy bottomed pot for frying, a one-tablespoon scoop, small ice cream scoop or two spoons for scooping out the batter. A spider strainer or slotted spoon is useful for flipping the donuts over and removing them. If you’re going to glaze the donuts, set your cooling rack over a parchment paper lined baking sheet for easier clean up if you are going to glaze the donuts.
Oil: Use an oil with a high smoke point. I recommend canola oil, vegetable oil, or peanut oil. Heat oil to about 350- 360 degrees F. Do not let the oil drop below 350 degrees F. 
Storage: Donuts are best enjoyed the day they are made. 

Nutrition

Serving: 1donutCalories: 92kcalCarbohydrates: 16gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 26mgSodium: 57mgPotassium: 27mgFiber: 0.2gSugar: 10gVitamin A: 76IUVitamin C: 0.3mgCalcium: 48mgIron: 1mg
Tried this Recipe? Let us know!Let us know how it was!
49 shares
  • Share
  • Email
  • Twitter

About Natalie

Reader Interactions

Comments

  1. Clara

    June 04, 2023 at 2:31 pm

    absolutely delicious and very easy to make! my official go to doughnut recipe from here on out!!

    Reply
    • Natalie

      June 04, 2023 at 5:46 pm

      Thank you so much for making these ricotta donuts, Clara! I’m thrilled you enjoyed them and flattered they’re your new go to doughnut recipe! XO Natalie

      Reply
  2. Barbara Ward

    March 27, 2021 at 2:04 am

    5 stars
    Texture and taste of these little beauties must be divine!

    Reply
    • Natalie

      April 05, 2021 at 2:59 pm

      You are exactly right! They definitely are divine 🙂 Thank you!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I’m Natalie, the baker and photographer here at Parsley and Icing! Here you will find a collection of delicious and decadent dessert recipes made with fresh, from scratch ingredients! More About Natalie and Parsley and Icing

Fall Desserts

  • Pumpkin cake with cream cheese frosting cut into slices.
    Pumpkin Olive Oil Cake
  • Apple Cider Cookies
  • Pumpkin Bread with Cream Cheese Frosting
  • Apple Cider Coffee Cake
  • Phyllo Dough Apple Turnovers
  • Orange pumpkin biscotti with chocolate on top with some cinnamon sticks on parchment paper.
    Pumpkin Biscotti

Popular Posts

  • A piece of carrot cake on a plate.
    Pumpkin Carrot Cake
  • Chocolate chip cookies on a rack and a jar of maple syrup.
    Maple Syrup Chocolate Chip Cookies
  • A cupcake topped with a swirl of frosting sprinkled with brown sugar.
    Brown Butter Cupcakes
  • A cinnamon swirl loaf cake in front of two milk jugs.
    Cinnamon Swirl Banana Bread
  • A pumpkin muffin topped with icing with a bite taken out of it.
    Pumpkin Banana Muffins
  • Sweet Potato Chocolate Cake

Footer

↑ back to top

About

  • About me
  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Connect

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Parsley and Icing