Perched in the fridge was a luscious creamy wodge of ricotta I immediately decided on Italian donuts. Simple. Delicious. And very quick. I'll be back in bed before Grace realises I am gone.
Whilst the oil heated to temperature I serenely stirred the batter together starting with the ricotta, vanilla and eggs. I then added the flour, baking powder, orange zest and sultanas & mixed until lusciously combined.
Using two teeny tiny teaspoons I dropped walnut sized dollops of the batter into the hot oil and watched them bop around becoming golden and crispy.
The kitchen quickly filled with the delicious aromas of frying donuts and velvety vanilla.
I piled the crispy, golden, light as air, sultana spiked donuts onto a plate a sprinkled with a little sugar. Old school style. Then returned to bed with the donuts, a couple of espressos and a stack of newspapers. Bliss.
Adapted from Nigella Lawson
1 free-range egg
40g plain flour
1 tsp baking powder
1 tsp sugar
1 tsp grated orange zest
2 tbs sultanas
vegetable oil, for frying
1-2 tsp caster sugar, to serve
Heat oil in saucepan or fryer to 180°C. Never leave oil unattended.
Meanwhile, put the egg and ricotta into a bowl and beat together until smooth. Add the flour, baking powder, sugar, grated orange zest and sultanas. Beat the mixture again to make a smooth batter.
Gently drop rounded teaspoons of the ricotta batter into the oil and cook for a few minutes flipping halfway. Depending on the size of your pan you may need to cook the donuts in a couple of batches. When cooked the donuts should be golden and puffed. If unsure, retrieve a donut from the oil and cut in half to check if cooked. When you’re happy remove the donuts from the oil using a slotted spoon and place them on a plate lined with kitchen paper. Sprinkle with a little caster sugar and serve with an espresso. Enjoy x