Crispy on the outside, but light and fluffy on the inside, these mini Italian donut holes will become your new favorite breakfast treat.
- 2 whole Eggs
- 1 cup Flour
- 2-¼ teaspoons baking powder
- 1 pinch salt
- 2 teaspoons Vanilla
- ¼ cups Sugar
- 1 cup Ricotta
- Vegetables, as needed for frying
- Powdered sugar for sprinkling (optional)
In a large bowl, beat the eggs until frothy. Stir in flour, baking powder, salt, vanilla and sugar until just combined. Do not overmix! Stir in the ricotta.
In a large skillet, heat about 2 inches of oil to 375ºF.
Spray a small cookie scoop with nonstick spray. Gently drop the batter a spoonful at a time into the hot oil. Cook 3 to 4 minutes, turning frequently.
Drain on paper towel and immediately sprinkle with powdered sugar if desired.