Soft, fluffy Ricotta Donuts are made with fresh orange zest and ricotta cheese. They’re made without yeast and are coated with a sweet citrus glaze!
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Ricotta cheese donuts are are lightly crisp on the outside and soft and fluffy on the inside. They’re so quick and easy to make in less than an hour!
I know ricotta cheese in donuts sounds a little different, but it’s so good! Ricotta gives the donuts their rich flavor and tender texture.
For more delicious recipes, try my Raspberry Ricotta Cake, Orange Donuts, and Baked Lemon Donuts.
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Why We Love This Recipe
- Best texture: They’re soft and fluffy inside and lightly crispy outside. For another yummy fried donut recipe, be sure to try my sour cream glazed donuts!
- Delicous: Orange zest and vanilla extract give them sweet, fresh flavor.
- Quick to make: They only take minutes to make since they are made without yeast.
Ingredients
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.
- Ricotta Cheese: 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
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.
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.
Step 5: (Pictured 5 above) Stir or whisk together the powdered sugar, lemon zest, orange juice, and vanilla extract. Dunk donuts 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.
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
I would not recommend frying these donuts in olive oil. It’s best to use a neutral flavored oil with a high smoke point.
I recommend using vegetable oil. Canola oil also works.
Ricotta donuts are best eaten right after they’re fried and glazed.
More Donut Recipes You’ll Love
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Ricotta Donuts
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 (156.25 g) all purpose flour
- 2¼ teaspoons (2 teaspoons) baking powder
- pinch (pinch) salt
- ⅓ cup (50 g) granulated sugar
- 3 (3) large eggs
- 2 ½ teaspoons (2 1/2 teaspoons) orange zest from one medium orange
- 1 teaspoon (1/2 teaspoon) vanilla extract
- 1 cup (246 g) ricotta cheese
- vegetable or canola oil for frying
Orange Glaze
- 1½ cups (180 g) powdered sugar sifted
- ¼ cup (59.15 ml) fresh orange juice from about 1 medium orange
- zest of 1 lemon
- ¼ teaspoon (1/4 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
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Clara
absolutely delicious and very easy to make! my official go to doughnut recipe from here on out!!
Natalie
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
Barbara Ward
Texture and taste of these little beauties must be divine!
Natalie
You are exactly right! They definitely are divine 🙂 Thank you!