It’s Apple Season and I’m making Ricotta and Apple Donut Holes! I’m so happy to use apples that are everywhere in Canada right now and fry them in Canola Oil, another amazing Canadian ingredient in a recipe that is so near and dear to my heart!
My boys and I visited a Canola Farmer this summer on our Canadian Roadtrip out west and it was so great to show them how Canola Oil goes from soil to our kitchens! Canola oil also has a high smoking point which makes it great for frying these donut holes.
This recipe is also the recipe (minus the apples which is a recent addition) that landed me a Top 14 spot in MasterChef Canada kitchen Season one that aired in Canada in 2014! I got 3 yes’ from the celebrity judges so as my son Dean would say, This recipe is “Famous Chef Approved!”
- 1 15 ounce container ricotta cheese
- 4 eggs
- 1 tablespoon vanilla
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 2 large apples, grated
- Canola Oil for frying
- Equal parts granulated sugar or cinnamon/sugar combined for coating
- Put your ricotta cheese into cheese cloth and wring it out tightly. If you don’t have cheesecloth don’t fret! Put it into a sieve and push down with your hands to get as much water out as you can. Most Ricotta comes pretty dry so keep that in mind. The ricotta should be dry to make sure the donuts are not too moist.
- In a large bowl beat ricotta cheese with an electric mixer on medium speed until smooth.
- Add the eggs and vanilla and beat until combined.
- Add flour, granulated sugar, baking powder, and salt. Beat on low speed until just combined.
- Let batter stand for 30 minutes.
- Grate apples, squeeze excess water out of them using paper towel. Squeeze some lemon juice over the apples so they don’t brown. Gently fold apple into the donut batter.
- Drop batter by well-rounded teaspoonfuls, four or five at a time, into deep fryer at 365 degrees F. Cook each batch for 3-4 minutes or until golden brown, turning once in between.
- Remove donuts with slotted spoon and drain on paper towels. Repeat with remaining batter. Cool completely. Coat donuts in cinnamon/sugar mixture.