While we’re on the subject of the beauty and terror that is Instagram, can we talk about how Instagram always makes me feel like everyone in the world is eating doughnuts except for me? Pretty sure every time I look at my stories, there’s at least one person showing off a box of gorgeous, giant, creative, frosted yeast doughnuts. It makes me so jealous. I love doughnuts, but there’s really nowhere to get great doughnuts here.
I experience food envy on a regular basis. I wish I knew how to just be happy for other people’s treats instead of suddenly feeling like I’m starving to death and there’s absolutely nothing to eat anywhere ever. I’m still working on it Life is growth.
I found a temporary solution to the lack of doughnuts in my life. These Baci di Ricotta are quick and delicious, and the crisp on the outside, fluffy and creamy on the inside, not too sweet with a hint of cinnamon awesomeness will make your morning unbelievable. I know they’re not monstrous maple bacon pillows of dough, but I think you’re gonna love them.
As the name suggests, the fat in these little fried balls of dough is actually ricotta cheese. Before you click away, rolling your eyes and wondering what kind of crazy person would put cheese in a doughnut, just have a little faith. The ricotta keeps the mixture light, and they’re perfectly tender on the inside. They’re also made with baking powder instead of yeast, so you can go from looking at Instagram to eating Baci di Ricotta in like twenty minutes.
You never need to have doughnut envy again. Baci di Ricotta will make all your fried dough fantasies come true.
- 1/2 cup ricotta
- 1 egg
- 1/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- Pinch of salt
- 1/4 teaspoon ground cinnamon
- 1-1/2 teaspoons sugar
- 1/4 teaspoon vanilla extract
- Vegetable oil for frying
- Powdered sugar to dust
- Put the oil in a heavy pot to begin heating to about 350 degrees.
- Add the ricotta and egg to a mixing bowl and whisk until smooth.
- Add the flour, baking powder, salt, cinnamon, sugar, and vanilla extract, and whisk until you have a smooth, slightly stiff mixture.
- Once your oil has come up to the proper temperature, add the dough to the hot oil about a tablespoon at a time. I use a cookie scoop but only fill it about halfway. I can usually cook four or five little dough balls at a time.
- Flip each dough ball a few times as they're cooking until they're deep brown on the outside. Once cooked, remove to a wire rack over a baking sheet to cool and crisp up.
- Serve warm dusted with a generous amount of powdered sugar.