These are a variation of a traditional Italian Ricotta Zeppolli. They are egg-free, dairy-free, and super easy! I used my cast-iron dutch oven to fry them up--be careful not to over crowd your frying oil! We have had these with a dark chocolate ganache as a dip, but I honestly love them as is, served with a good espresso. And they are just as good (or better) the next morning for breakfast!
Ingredients:
Dry:
1 cup ap flour or 1:1 gf flour
1/4 cup granulated sugar
2 tsp gf baking powder
1/2 tsp sea salt
Wet:
Equivalent of 2 eggs using your favourite egg replacer (I use Ener-G egg replacer)
1 cup whipped almond ricotta (you can search for my recipe in the search field!)
Topping:
1/2 cup sugar
1 tsp cinnamon
Directions:
In a cast iron or other suitable pot, heat about 2 inches of neutral oil (I use canola). I do not have a thermometer, so I just heat until the oil is dancing and a drop of batter sizzles when it is dropped in.
Combine the cinnamon and sugar topping in a small bowl or tray and place it near where you are going to be frying.
Combine you egg-replacement with your dry ingredients and the whipped ricotta. Do not over-mix. Your batter should be well incorporated and smooth, and should scoop easily.
Using a small scoop like a metal tablespoon or a cookie scoop, drop scoops of batter into your hot oil. Do not over-crowd the oil, three or four may be the most you can accommodate in your pot at once. Fry the donuts about 2 mins until they are golden brown, then carefully turn them to finish them. When they are golden all over, remove them from the oil and place them on a cooling rack to allow the oil to drain.
Drop your next batch of doughnuts into the fryer, and then as these are getting brown, roll the finished ones generously in your cinnamon and sugar mix.
Continue until all your batter is gone!
Serve with chocolate ganache, or a raspberry coulee (and a strong espresso!)
