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Ricotta & Apple Donut Holes

  • Author: Julie
  • Total Time: 1 hour 10 mins
  • Yield: 19-20 1x


These ricotta donut holes are really easy to make and I’ve added apples that are in season right now in Canada. The flavour goes amazing with the cinnamon sugar coating on the donut. Yields: 19-20 large donut holes


  • 1 15 ounce container ricotta cheese
  • 4 eggs
  • 1 tablespoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 2 large apples, grated
  • Canola Oil for frying
  • Equal parts granulated sugar or cinnamon/sugar combined for coating


  1. 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.
  2. In a large bowl beat ricotta cheese with an electric mixer on medium speed until smooth.
  3. Add the eggs and vanilla and beat until combined.
  4. Add flour, granulated sugar, baking powder, and salt. Beat on low speed until just combined.
  5. Let batter stand for 30 minutes.
  6. 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.
  7. 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.
  8. Remove donuts with slotted spoon and drain on paper towels. Repeat with remaining batter. Cool completely. Coat donuts in cinnamon/sugar mixture.
  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Cuisine: Italian Dessert