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Lemon ricotta doughnuts recipe

Lemon ricotta doughnuts recipe

15 ratings

Who can resist these fluffy, sugar-coated doughnuts? We've added lemon and ricotta for a sophisticated twist – the tangy flavours work beautifully with the white chocolate dipping sauce. This recipe makes over 20 bites, so it's ideal for parties – you can even make the dough the day before. See method

  • Makes about 22
  • Takes 40 minutes
  • 158 calories / serving
  • Vegetarian


  • 250g tub ricotta, drained
  • 2 large eggs
  • 150g granulated sugar
  • 2 lemons, zested, plus 1 tbsp juice
  • 100g plain flour
  • 2 tsp baking powder
  • sunflower or vegetable oil, for frying

For the chocolate sauce

  • 150g white chocolate, finely chopped
  • 100ml whipping cream

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    4g 20%
  • Sugars

    9g 10%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 12.9g Protein 2.6g Fibre 0.3g


  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

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

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