2 Cups Ricotta Cheese
4 Eggs
1 Tablespoon. Vanilla
1 1/2 Cups Flour
1/2 Cup Sugar
2 Tablespoon. Baking Powder
1/2 teaspoon. Salt
Whisk Eggs & Vanilla
Sift dry ingredients together: Flour Sugar Salt & Baking Powder
Combine ,egg mixture, sifted dry ingredients and 2 cups of Ricotta Cheese together
Let batter rest 20 min.
In a large pot heat 2 inches of La Spagnola oil “vegetable/olive oil blend excellent for frying”
Drop teaspoon sizes of batter in very hot oil fry till deep golden on all sides
Cool donuts on cookie rack
Roll warm donuts in powder sugar
Enjoy!
Alicia
blackswanbeth
Joanne
Paul F. Frontiero Jr.
Joey C
Marty Luster
Craig Kimberley
David B. Cox
Ed Collard
E.J.
Sharon
Vickie & Peter
Fr Matthew Green
patrickr
Paul Morrison & RD
Manuel F. Simoes
S.D. Kelly
Thom Falzarano
Hi Felicia, enjoyed your demo at GHS on Sat. About how many donut holes do you usually get out of one batch? Also, I do very little frying, and the spagnola only comes in big bottle, how long can I safely store it and is there an optimal way to store the oil? Is this oil ok for baking recipes?
thank you.
nancy
Nancy, It will make about 6 doz. Store the oil in a cool place. I usually store it in my garage. It should last for up to 2 months. I do not use it when I’m baking, but try dipping chicken cutlets in the oil then into “Muddiga” Italian style bread crumbs and bake at 350 degrees for 20-25 min. You can view my cooking video on how to make Muddiga on the Gloucester Daily Times website under “Taste of the Times”. It’s super easy and super delish!!
I make the chicken dipped in the Spagnola oil and mudiga all the time. They are delicious. Felicia you should tell everyone about the mougu over them
Yes that is yummy! I will add it to my list of recipies to share.
Great idea