Lemon ricotta doughnuts recipe

Method

1. First, make the chocolate sauce: put the chopped white chocolate in a bowl and set aside. Heat the cream in a small saucepan until steaming (but not boiling), then pour over the chocolate and swirl to coat. Leave for 30 secs, then whisk until smooth. Set aside to thicken.
2. Meanwhile, whisk the ricotta, eggs, 50g sugar, the zest of 1½ lemons and 1 tbsp juice in a mixing bowl. Fold in the flour, baking powder and a pinch of salt until just combined.
3. Meanwhile, put the remaining lemon zest and sugar in a bowl and use your fingertips to rub the zest into the sugar. Set aside.
4. Pour enough oil into a wide, deep pan to come about halfway up the sides, and heat until it reaches 180°C on a kitchen thermometer. Line a large plate with kitchen paper and place near the hob.
5. Scoop dessert spoons of the ricotta dough and drop into the hot oil - don’t worry about the shape, as they’ll naturally puff into rounds as they cook. Fry in batches for 3-4 mins, turning regularly, until cooked through and deep golden all over. Use a slotted spoon to transfer to the lined plate. Roll in the lemon sugar while still warm, then repeat with the remaining batter. Serve with the white chocolate sauce for dipping

• See more Batter recipes

• Tip

  Make the dough up to 24 hrs ahead – cover and store in the fridge.