Flavorful honey-lemon ricotta donut bites are hard to say no to. Serve them with a drizzle of honey, powdered sugar, fresh thyme leaves, a pot of coffee and good company.
Honey Lemon Ricotta Donut Bites
I know, I know. Citrus season is basically over. It’s been over in some parts of the country for several weeks. But in my defense, my Meyer lemon tree keeps putting out fruit and I am not going to complain about it. And neither will you once you take a bite of these habit-forming honey lemon ricotta donut bites.
For a while now, at least since I shared the recipe for apple pie beignets, I have been wanting to play around with more donut recipes. After making lemon ricotta pancakes earlier this spring, I knew what flavor I was going to tackle first. I opted to add honey and a small amount of fresh ginger to the donut batter, just to give them an extra boost in flavor and boy, am I in love with the results. After I made these and finally nailed all of the flavors and just the right texture, I couldn’t help but think these would have been perfect for Mother’s Day… oh well, I’m sure dad’s will love them too!
Typically, I am not a fan of deep frying in general. I don’t like eating greasy food and since I’m a whopping 5’2”, that puts me directly in harms way of oil splashes. I was reminded of my dislike of frying more than once while making these lemon ricotta donut bites, and I think someone, somewhere should invent some sort of contraption to keep us fun sized humans out of harms way. #kitcheninventionsnooneneeds
But these little bites of goodness are worth the temporary pain and mess across the kitchen stove. They’re fluffy in texture and big in flavor. Fortunately those big flavors are somewhat subtle, and can be toned up or down depending upon your preferences. My husband is a huge fan of adding a generous drizzle of bourbon to the batter (or to the honey glaze), just for a little extra power.
Honey Lemon Ricotta Donut Bites Ingredients & Instructions
Honey Lemon Ricotta Donuts
- Canola oil, or another neutral oil for frying
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons finely grated lemon zest
- 1 teaspoon finely grated ginger (optional)
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 2 large eggs, lightly whisked
- 2 tablespoons honey
- 2 tablespoons brown sugar sugar
- 1 1/2 teaspoons high quality vanilla extract
- 1/4 cup honey
- 1 teaspoon lemon zest
- Confectioners’ sugar
How to cook Honey Lemon Ricotta Donuts
- In a small bowl, whisk together the ricotta, eggs, sugar, honey, and vanilla. In a larger bowl, whisk together the flour, baking powder, lemon zest, grated ginger, and salt. Add the wet ingredients to the dry and combine until thoroughly combined and no streaks of flour remain.
- In a deep, heavy fry pan, pour the oil to 2” and heat to 350º with a deep-fry or candy thermometer.
- In batches, gently drop tablespoonfuls of the batter into the oil and fry until golden, turning periodically to evenly brown on all sides, about 4 minutes. Between batches, allow the oil to return to temperature.
- With a slotted spoon, transfer the cooked honey lemon ricotta donut bites to a paper towel-lined plate to drain any excess oil.
- To make the lemon honey drizzle, warm the honey and lemon zest in a small saucepan until fragrant, about 5 minutes. Drizzle over the donut bites along with a dusting of confectioners’ sugar.
Sat. Fat (grams)0.72