Photo: Katie Quinn Davies
- 300g ricotta, drained
- ¼ cup caster sugar, plus extra for dusting
- ½ tbsp grated lemon zest
- 1 tbsp grated orange zest
- 2 tbsp fresh orange juice
- 1 egg and 1 egg yolk, lightly beaten
- ½ cup plain flour
- 2 tbsp cornflour
- 1½ tsp baking powder
- rice bran oil, for deep-frying
Combine ricotta, caster sugar, zests, orange juice and eggs in a bowl.
Sift in flour, cornflour and baking powder and combine, but don't overwork the batter.
Cover and refrigerate for 1 hour.
In a heavy-based saucepan, heat enough oil to cover a golf ball twice to 180°C.
To test the temperature of the oil, sprinkle in some flour.
Use 2 spoons to shape mixture into quenelles, and cook, in batches of 2 doughnuts, for 2 minutes or until golden.
Drain on paper towel, dust with caster sugar and serve warm with coffee or your favourite dessert wine or sparkling.
CHOCOLATE DIPPING SAUCE
Heat ¾ cup milk and 200g dark chocolate in a bowl over gently simmering water.
Once melted, beat until smooth.
In a separate bowl, combine 2 tbsp caster sugar, 2½ tsp cornflour, pinch salt and ½ tbsp milk, then stir into chocolate mixture.
Cook for 5 minutes over medium heat, stirring until thickened.
Remove from heat, stir in 30g butter and ½ tsp vanilla extract.
Serve in a dipping bowl with doughnuts.
- Course - Dessert