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by Laura on May 11, 202265
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Homemade donuts are a true labor of love, but these Ricotta Donuts couldn’t be easier to make.
Despite being fried, they’re much lighter and fluffier than your typical doughnut. And since they’re yeast-free, you won’t believe how quickly they come together.
Once crisp and golden brown, the warm donuts are tossed in homemade lemon cardamom sugar. The citrus zest adds brightness, while the hint of ground cardamom lendsa lovely warmth.
There is a time and a place for a great baked doughnut. These baked olive oil doughnuts with chocolate glaze are excellent, especially when sprinkled with flaky salt. In autumn, these baked pumpkin doughnuts are my go-to.
But too often, baked doughnuts are closer to cake or muffins in texture. Not these ricotta donuts. The outside becomes crisp and golden brown, while the inside remains unbelievably soft and fluffy!
These donuts are such a fun treat to serve alongside a special breakfast or brunch.
Why You’ll Love These Ricotta Donuts:
- Ease: The batter can be made in a mixing bowl in less than five minutes, plus there is minimal clean up. No yeast, no proofing, no multiple rises. Once you prepare the simple batter, you can fry the donuts and put on the table in less than 20 minutes.
- Texture: What makes these donuts stand out? The ricotta. By mixing the silky, creamy Italian cheese into the batter, we add richness in flavor, but a lightness and fluffiness in texture. If you’re feeling ambitious, here’s a recipe for homemade ricotta cheese.
- Flavor: The flavor possibilities for these donut holes are endless. While I’m partial to rolling them in lemon cardamom sugar – feel free to get creative with spice blends or other mix in’s. [See flavor variation ideas below.]
- Preparation: The donut batter can be made ahead of time and stored in the refrigerator for up to 24 hours. Once the frying oil is preheated to 350°F (175°C), the donuts take only 3 to 4 minutes to cook through.
Don’t be daunted by the frying! I rarely prepare fried donuts – or fried anything – but these are an exception. Why? They’re special, yet not too rich or sweet, and so much easier to make than you might assume.
How to Make Ricotta Donuts:
- Prepare the Donut Batter: In a large mixing bowl, whisk together the wet ingredients until smooth. Using a spatula, gently fold the dry ingredients into the ricotta mixture until just absorbed. Cover and refrigerate until ready to use.
- Prepare the Sugar Topping: Choose the flavor(s) you prefer. I’m partial to the lemon cardamom sugar, but have included several flavor variations in the recipe note section.
- Fry the Donuts: Add the vegetable oil to a large, wide heavy-bottomed pot. (There should be 2-3 inches of oil and at least 2 inches of clearance from the top of the oil to the top of the pot). Using a fry or candy thermometer, heat the oil until the temperature reaches 350°F (175°C).Using a small cookie scoop, scoop the batter and drop into the hot frying oil. Fry the donut holes, flipping and turning them frequently, for 3 to 4 minutes or until deeply golden brown on all sides.
- Roll in Sugar and Serve: Using a slotted spoon or skimmer, transfer the donuts to the paper towel-lined sheet pan or plate. While warm, roll the donuts in the lemon cardamom sugar until evenly coated on all sides. Repeat with the remaining batter.
Flavor Variation Ideas:
I love to roll these ricotta donuts in a simple flavored sugar. The sugar can be adapted in so many ways, so feel free to change up the spices and flavorings to what you’re craving. Here are a few ideas to get you started!
- Lemon Cardamom Sugar: Substitute other citrus varieties, such as orange, for a simple twist.
- Cinnamon Sugar: A classic for a reason.Leave out the lemon zest and substitute the ground cardamom with one teaspoon ground cinnamon.
- Vanilla Bean Sugar: Speckled with vanilla bean adds an entirely new dimension. Scrape the beans from one vanilla bean pod into the sugar, rubbing the mixture with your fingers until fragrant.
- Strawberry or Raspberry Sugar: To add flavor and color, mix sugar with finely ground freeze-dried strawberries, raspberries, or other fruit.
- Herbs or Edible Flowers: Infuse sugar with dried lavender flowers or herbs, such as rosemary.
- Serve Donuts with Jam, Caramel, or Chantilly Cream (sweetened whipped cream) for dunking.
Make Ahead Instructions
- The donut batter can be made up to a day in advance and kept in an airtight container in the refrigerator.
- Prepare the sugar mixture in advance and store in an airtight container in your pantry for up to a month. If it has clumped, pulse in a food processor briefly before using.
- Leftover frying oil can be poured through a fine-meshed sieve – to remove any fried bits – and reused for another batch or pastry recipe.
If you are looking for a more traditional fried yeast doughnut, try these grapefruit curd stuffed doughnuts which are soft, doughy, and filled with a tart homemade grapefruit curd.
Yield: 17 Donut Holes (4-6 Servings)
Prep: 10 minutes minutes
Cook: 20 minutes minutes
Total: 30 minutes minutes
Homemade donuts are a true labor of love, but these light and fluffy Ricotta Donuts couldn’t be easier to make. The batter can be made in a mixing bowl in less than five minutes, plus there is minimal clean up. No yeast, no proofing, no multiple rises. Once crisp and golden brown, the warm donuts are tossed in a homemade lemon cardamom sugar and drizzled with lemon glaze (optional).
Recipe Note:Try to keep the oil temperature as steady as possible and only remove them from the oil when they are golden brown on all sides and relatively light in weight. Since the batter is relatively moist, these steps will ensure that the ricotta beignets are cooked all the way through.
Ingredients
Donut Batter:
- 1 cup (240g) whole milk ricotta cheese I recommend Bel Gioiso ricotta con latte
- 2 large eggs
- 2 tablespoons (24g) granulated sugar
- 1 teaspoon pure vanilla extract
- zest of 1 lemon
- ¾ cup (90g) unbleached all purpose flour
- 2 teaspoons (10g) baking powder
- pinch kosher salt
- 5-6 cups vegetable oil for frying
Lemon Cardamom Sugar:
- ½ cup (100g) granulated sugar
- zest of ½lemon
- ¼ teaspoon ground cardamom
Lemon Glaze (Optional):
- 1 cup (120g) sifted powdered sugar
- 2 tablespoons (30 mL) fresh lemon juice
Instructions
Prepare Batter:In a medium mixing bowl, whisk together the ricotta cheese, eggs, granulated sugar, vanilla extract, and lemon zest until smooth.
Add the all purpose flour, baking powder, and salt to the wet ingredients. Using a spatula, gently fold in the dry ingredients until just absorbed. The batter will be relatively thick. Cover and refrigerate while you prepare thelemon cardamom sugar mixture and, if desired, the lemon glaze.
Prepare Lemon Cardamom Sugar:Combine the granulated sugar lemon zest, and ground cardamom on a large plate or in a large bowl. Using your fingertips, rub the mixture together until fragrant. Set aside.
Prepare Lemon Glaze (Optional):In a separate bowl, whisk together the sifted powdered sugar and lemon juice until smooth and thick. If the glaze is too thin, add a touch more powdered sugar. If too thick, add a touch of lemon juice. Set aside.
Fry the Ricotta Donuts: Remove the batter from the fridge. Add the vegetable oil to a large, wide heavy-bottomed pot. (There should be 2-3 inches of oil and at least 2 inches of clearance from the top of the oil to the top of the pot). Using a fry or candy thermometer, heat the oil until the temperature reaches 350°F (175°C).
Use a small cookie scoop or spoon, scoop the batter (the scoops should be no larger than 1 tablespoon in size) and drop into the hot frying oil. Fry the donut holes, flipping and turning them frequently, for 3 to 4 minutes or until deeply golden brown on all sides. Once cooked through, the donut holes should be relatively light in weight.
Tips for Success: Fry the donut holes in batches to avoid over-crowding the pot, which will cause the frying oil temperature to drop.
Using a slotted spoon or skimmer, transfer the donuts to the paper towel-lined sheet pan or plate. While warm, roll the donuts in the lemon cardamom sugar until evenly coated on all sides. Repeat with the remaining batter.
Serve the donuts warm, drizzling lightly with lemon glaze (optional) if desired.
Tips for Success:
- Ricotta donut batter can be prepared the day before and stored in a covered container for 24 hours.
- The donut holes are best served immediately after frying, but leftovers can be stored at room temperature for up to 1-2 days. The exterior will soften after frying.
- Leftover frying oil can be strained through a fine-meshed sieve, stored, and used again for another sweet frying application.
Flavor Variation Ideas:
- Lemon Cardamom Sugar: Substitute other citrus varieties, such as orange, for a simple twist.
- Cinnamon Sugar: A classic for a reason.Leave out the lemon zest and substitute the ground cardamom with one teaspoon ground cinnamon.
- Vanilla Bean Sugar: Speckled with vanilla bean adds an entirely new dimension. Scrape the beans from one vanilla bean pod into the sugar, rubbing the mixture with your fingers until fragrant.
- Strawberry or Raspberry Sugar: To add flavor and color, mix sugar with finely ground freeze-dried strawberries, raspberries, or other fruit.
- Herbs or Edible Flowers: Infuse sugar with dried lavender flowers or herbs, such as rosemary.
- Serve Donuts with Jam, Caramel, or Chantilly Cream (sweetened whipped cream) for dunking.
Serving: 1serving, Calories: 104kcal, Carbohydrates: 17g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 26mg, Sodium: 81mg, Potassium: 34mg, Fiber: 1g, Sugar: 9g, Vitamin A: 90IU, Vitamin C: 1mg, Calcium: 68mg, Iron: 1mg
Author: Laura / A Beautiful Plate
Course: Pies, Tarts, and Pastries
Cuisine: American
This post contains affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my privacy policy for more information.
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Carol — Reply
I recently discovered the cinnamon/sugar version on the menu at Chestnut restaurant in Asheville, NC. They were amazing and I couldn’t wait to try making my own. Your recipe is excellent, easy to follow and I can’t wait to try some of the other versions. My oil got a little hotter than it should have so after browning some were still gooey in the middle. I put them in my toaster oven at 350 for approx 8 minutes and they were cooked through. My husband loved them…thanks again.-
Laura — Reply
So glad you enjoyed them! Yes, the oil temperature can make a big difference – glad you were able to adapt and make it work!
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Jen — Reply
Perfection!!! I wasn’t vibing lemon today so I put a little nutmeg in batter and rolled in cinnamon sugar – sooooo good!!! This recipe is perfect and couldn’t be easier or faster! 👏🏻-
Laura — Reply
This is so awesome!! Thank you so much for the feedback, so glad you loved them and were able to use the flavor variation ideas to make them your own ☺️
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Diane — Reply
These are so, so easy to make…really! And amazingly light for a “donut” made without yeast! I subscribed to your newsletter…and this was the first recipe I received…I had ricotta on hand – voilà! Love, love your recipe for raspberry pistachio scones, too! Love your simple, elegant food vibe!-
Laura — Reply
I love this so much, thank you Diane!
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Jocelyn Allen — Reply
can these be baked? can I use whole wheat pastry flour?
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Laura — Reply
No, these are intended to be fried, sorry! There is a possibility that the batter could be put into a greased mini muffin tin, but the recipe has not been tested this way, so I can’t give specifics or confirm that it would work.
I believe you could substitute whole wheat pastry flour (again, it wasn’t tested with this substitute) but they might be too delicate with that? White whole wheat flour might be better for this. With that said, it is a very small quantity of flour for the yield, so I really recommend sticking to the recipe as is for best results.
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Cindy Rodriguez — Reply
This looks like the perfect sweet recipe for fall. Love the idea of a lemon glaze on these. Yes, please!
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Ameena — Reply
I recently tried this and it was AMAZING! I was so surprised at how quick and easy this recipe is. And I was over the moon when I cut my beignet in half and it looked exactly like yours. It has become a family favourite and everyone keeps requesting me to make it again. Thank you so much! Could I please request you for some more flavour combinations to try with these beignets? -
Elsa — Reply
Happy 2017! Thanks to your terrific recipe, I think I just started a new family tradition – ricotta beignets for the first meal of the year! I have never before made fried dough of any sort and the tangy, light beignets were just what I was aiming for. Since I had no heavy cream, I didn’t glaze them, but they seemed perfect nonetheless! Thank you! (I found your recipe in a web-search for cardamom doughnuts.)-
Laura — Reply
So thrilled to hear that! Thank you so much.
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Chloe — Reply
So… I just made these for the very first time, and I think I’ve died and gone to heaven! THEY’RE SO DAMN FLUFFY!!! Oh, wait, was that said already?
I tried to take a picture for you to put on Instagram but nothing I did made them look pretty. So I’ve resigned myself to eating as many as I can before bedtime. Oops.Thank you so much for sharing this!!!
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Laura — Reply
LOVE this comment!!! Haha! Thank you so much Chloe.
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Amanda+@+Cookie+Named+Desire — Reply
Wow. I mean, wow. Just looking at these made my morning. Your excitement over them is totally justified because I am freaking out a little right now over them, and I haven’t even tried it yet! Fried is definitely better than baking, but yeah, it can be tedious (but SO worth it) I am definitely going to make these this weekend. Pinned!
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Joanne — Reply
I have never attempted beignets because frying petrifies me…but I think it might be necessary for me to just suck it up because these.look.magical.
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Denise | TLT — Reply
Oh wow, how gorgeous are these! Love the addition of cardamom too.
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Nathalie C. | Devoted Foodie — Reply
Mouthwatering! I LOVE beignets, the flavors here are perfect. Love it!
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Laura — Reply
So glad you like them! Thanks Nathalie!
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ellie | fit for the soul — Reply
Oh dear….why did I see this??! The other day I was just craving beignets even though I’ve never had one. Huhhh?! Lol, I need to try that out someday (soon). And it’s funny how you’re combining all the ingredients I’m extremely fond of. Maybe it’s a sign that I need to make this soon, huh? Def. pinning this beauty and the composition is absolutely beautiful and enticing.
See AlsoChocolate Soufflé Recipe-
Laura — Reply
Haha!! These are different than traditional beignets, but equally as good! I definitely think it’s a sign!
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Todd Wagner — Reply
I’ve been DROOLING over these since I saw them Instagram!! Stunning photos + fabulous recipe, Laura.
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Laura — Reply
Thank you SO much!!
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Stephanie @ Girl Versus Dough — Reply
Ohmyword. SO FLUFFY.
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Laura — Reply
Gah, the fluffiness kills me! <3
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Sarah | The Sugar Hit — Reply
OH MAN. Why are fried foods so good? And why does ricotta make donuts so delicious? And why does the word ‘beignets’ sound so appealing? And why don’t I have any of these with a black coffee in front of me? SO MANY QUESTIONS.
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Laura — Reply
Hahaha! Love this!
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Phillip || SouthernFATTY.com — Reply
Oh Beignyeeeeeeees! (My poor attempt at beignets + yesss) Ricotta makes everything better. I have to try these soon.
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Laura — Reply
Beignyeeeeeess!! Yeahhhh!
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Katie @ Butterlust — Reply
YES, YES and more YES!! These look sooo freaking good and even though there is still frying I love that they don’t require my other nemesis, yeast.
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Laura — Reply
I think the lack of yeast totally makes up for the need to fry. They come together so quickly!
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Mom — Reply
Too bad Connor isn’t home to “test” these out!
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Laura — Reply
I made these while was still here! He ate almost ALL of them!
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Mom — Reply
Incredibly delicious looking! Almost drooling! I love the “title” page/photo! Very impressive!
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Liz @ Floating Kitchen — Reply
Oh my gosh!!!! I’m dying over these! I want them all! So good. The glaze sounds perfect.
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Laura — Reply
I love a good lemon glaze! This one would be good on practically anything!
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Christina — Reply
I got so excited at the mention of ricotta beignets that I almost overlooked the whole lemon-cardamom sugar situation. How could I?! Dear goodness, these sound amazing!
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Laura — Reply
I know, so much going on! Haha–it’s ok, I forgive you 😉
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Medha @ Whisk & Shout — Reply
Dear god these look amazing! I love the use of cardamom and these look tooooo good. 🙂
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Laura — Reply
I am a cardamom fah-REAK 🙂
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Liz@Virtually Homemade — Reply
Wow! What a brilliant combination of flavors. Nothin’ like a good ole deep fried doughnut.
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Sini | My Blue&White Kitchen — Reply
These look and sound insane. Love it!
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Laura — Reply
Thank you Sini!
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Living The Sweet Life — Reply
As soon as I saw the first picture above, the first thing that came to mind was OMG YUMM!!
Such a stunning recipe — Mmmmmm!!-
Laura — Reply
Thank you so much!!
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I don’t even like sweet stuff in the morning, but I would eat these any day! They look fantastic!!
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Laura — Reply
I’m actually not a huge sweets for breakfast person either! Usually, I prefer savory too! But I’m a sucker for doughnuts/beignets 🙂
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Meghan @ Cake 'n' Knife — Reply
Oh my goodness these are so dreamy! I love the idea of combining lemon and cardamom – I could devour all of these!
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Laura — Reply
Thanks so much Meghan!
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pippa@popovertopippas — Reply
Nana would love these!
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Laura — Reply
Yes! She would!
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Kelli @ The Corner Kitchen — Reply
Oh.my.word. These are nothing short of heavenly! I mean cardamom sugar + lemon glaze. Sort of wondering how many I could eat in one sitting 🙂
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Laura — Reply
Um, all of them? Luckily I live with a guy that eats more quickly than I do, but I definitely could have eaten almost an entire batch of these if I had been left to my own devices.
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Erika — Reply
These look amazing! Love the lemon-cardamom sugar.
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Laura — Reply
Thanks Erika! 🙂
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Tieghan — Reply
YESSSSS!! You do not even understand, beignets are my favorite. I love them!! These look beyond awesome!
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Laura — Reply
They are the best! These are definitely different than a traditional beignet (texture is much different), but still so good. Thanks Tieghan!
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Katrina @ Warm Vanilla Sugar — Reply
I can totally understand why you’re yelling….I AM TOO!!! Ahhhhh this recipe is freaking awesome!
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Laura — Reply
YES! Haha!
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CakePants — Reply
These look fantastic!! Like you, I am also firmly in the “fried, not baked” doughnut camp (also, the “spelling doughnut with all its proper letters” camp…yay!), but I’ve never yet ventured so far as to make my own – but possibly soon, because these look so tantalizing! P.S. lemon cardamon sugar sounds AMAZING.
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Laura — Reply
Oh my gosh, you have to make homemade doughnuts one of these days! These are definitely different than regular doughnuts (especially yeast ones), but they are so good and so much easier to make (and devour).
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Sues — Reply
Oh man!! I’ve never made beignets before, but when I do, I need to start here!!
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Laura — Reply
Definitely different to regular beignets, but so easy and fast! Thanks Sues!
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Averie @ Averie Cooks — Reply
These are just stunning! And I would love to pour the glaze on everything! Pinned 🙂
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Laura — Reply
Me too! I could put lemon glaze on everything. Thanks Averie!
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