Lemon Sugar-Coated Ricotta Donuts

Lemon Sugar-Coated Ricotta Donuts are soft, pillowy treats made with creamy ricotta cheese and kissed with fresh lemon zest. Fried to golden perfection and rolled in lemon-scented sugar, these donuts are light, fluffy, and irresistibly zesty—a delightful twist on a classic Italian dessert.

Why You’ll Love This Recipe

• Light and airy: Ricotta creates an incredibly soft interior with a tender crumb.
• Crisp and golden outside: Each donut is perfectly fried for a delicate crunch.
• Zesty citrus flavor: Lemon zest and sugar bring brightness to every bite.
• No yeast required: These are cake-style donuts that come together quickly with no proofing.
• Perfect for any occasion: Great for brunch, tea time, or as an elegant after-dinner treat.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ricotta cheese, whole milk
• Eggs
• Granulated sugar
• Lemon zest and juice
• All-purpose flour
• Baking powder
• Vanilla extract
• Salt
• Oil for frying (vegetable or canola)
• Extra granulated sugar + lemon zest (for coating)

directions

1. Prepare the coating: In a small bowl, combine sugar and lemon zest. Rub together to release the oils. Set aside.
2. Make the batter: In a large bowl, whisk together ricotta, eggs, sugar, vanilla, and lemon zest. Stir in flour, baking powder, and salt until just combined. Do not overmix.
3. Heat the oil: In a deep saucepan, heat oil to 175°C (350°F). Use a thermometer for accuracy.
4. Fry the donuts: Scoop batter (using a small ice cream scoop or spoon) and drop into hot oil. Fry in batches for 2–3 minutes per side, until golden and puffed.
5. Drain and coat: Remove donuts with a slotted spoon and drain on paper towels. While still warm, roll in lemon sugar to coat completely.
6. Serve fresh and warm, optionally with a dusting of powdered sugar or a side of lemon curd.

Servings and timing

• Servings: Makes approximately 20–24 small donuts
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Orange or lime version: Substitute lemon with orange or lime zest for a citrus change.
• Baked option: Use a mini muffin tin and bake at 190°C (375°F) for 12–14 minutes, then coat in lemon sugar.
• Chocolate-filled: Pipe chocolate or lemon curd into the center of cooled donuts.
• Herb infusion: Add a hint of chopped rosemary or thyme to the batter for a sophisticated twist.
• Spiced sugar: Mix lemon zest with cinnamon or cardamom in the sugar coating.

storage/reheating

• Storage: Best eaten fresh, but can be stored in an airtight container at room temperature for 1 day.
• Freezing: Freeze unfried batter in a sealed bag or freeze fried donuts uncoated; reheat and coat before serving.
• Reheating: Warm briefly in a low oven. Avoid microwaving as it may alter texture.

FAQs

Do I need to drain the ricotta?

If your ricotta is very wet, draining it slightly helps prevent overly loose batter.

Can I make the batter ahead?

Yes. Prepare up to a day in advance and refrigerate. Stir gently before frying.

What oil is best for frying?

Use neutral oils like vegetable or canola with a high smoke point.

How do I ensure the donuts cook through?

Keep oil temperature consistent. If browning too quickly, reduce heat slightly.

Can I use a piping bag for uniform shape?

For drop-style donuts, a small scoop or spoon is best. Piping bags work for ring donuts or filled styles.

Are these similar to Italian zeppole?

Yes, they’re closely related—soft, airy, and slightly sweet with a ricotta base.

What if I don’t have lemon zest?

You can use bottled lemon extract or switch to another citrus zest as a substitute.

Can I bake instead of fry?

Yes, in a mini muffin pan, though texture will be more like a cake bite than a true donut.

Why did my donuts absorb too much oil?

Oil temperature was likely too low—keep it at 175°C (350°F) for best results.

Can I make a glaze instead of sugar coating?

Absolutely. Mix powdered sugar with lemon juice for a tangy glaze and drizzle over cooled donuts.

Conclusion

Lemon Sugar-Coated Ricotta Donuts are a bright, indulgent treat that’s both easy to make and delightfully satisfying. With their crisp exterior, creamy interior, and refreshing citrus finish, they offer a sophisticated twist on traditional fried desserts. Whether served at a brunch, shared with guests, or enjoyed with afternoon coffee, these donuts are sure to impress.

Lemon Sugar-Coated Ricotta Donuts

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Lemon Sugar-Coated Ricotta Donuts are light, fluffy, and deliciously tangy donuts made with ricotta cheese and coated in lemon-infused sugar. Perfect for breakfast, brunch, or a sweet treat.

• Author: Emma Harper
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 20 small donuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup ricotta cheese
• 2 large eggs
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Vegetable oil, for frying
• 1/2 cup granulated sugar (for coating)
• 1 tablespoon lemon zest (for coating)

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Instructions

1. In a large bowl, whisk together ricotta, eggs, sugar, vanilla extract, and lemon zest until smooth.
2. In a separate bowl, mix flour, baking powder, and salt. Add dry ingredients to the wet mixture and stir until just combined.
3. Heat about 2 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C).
4. Using a small cookie scoop or spoon, carefully drop tablespoon-sized amounts of batter into the hot oil. Fry in batches, turning occasionally, until golden brown (about 2–3 minutes per batch).
5. Remove with a slotted spoon and drain on paper towels.
6. In a shallow bowl, combine sugar and lemon zest for coating. Roll warm donuts in the lemon sugar until coated.
7. Serve immediately, optionally dusted with extra lemon zest or powdered sugar.

Notes

• Donuts are best eaten fresh but can be reheated in the oven for a few minutes.
• You can use orange zest instead of lemon for a variation.
• Adjust the size of the donuts as desired, but ensure they cook through in the center.

Nutrition

• Serving Size: 2 donuts
• Calories: 180
• Sugar: 10g
• Sodium: 90mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 45mg