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Ricotta Sufganiot (Doughnuts)


  • 1 cup ricotta
  • 2 eggs
  • ½ cup Italian 00 flour
  • 1 Tbs confectioners sugar
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • ½ tsp cinnamon
  • ⅛ tsp anise extract or ½ tsp Cointreau or ¼ tsp cardamom
  • grapeseed or other high temperature oil for deep frying


  • Mix ricotta and eggs until smooth.
  • Mix in remaining ingredients (except oil).
  • Heat 1" of oil until a drop of water bounces. Deep fry rounded teaspoons of the batter until puffed and brown, turning once, about 1 minute each side. Don't overcrowd.
  • Drain on paper towels.
  • Sprinkle each sufgania with a bit of confectioner's sugar and a squeeze of lemon.

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