Name: Ricotta donuts with passionfruit syrup
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 20
Ingredients: 1 1/2 cups self-raising flour; 1 tsp baking powder; 2 free-range eggs; 1 tsp lemon zest; 1/2 cup caster sugar; 225g full-cream ricotta (from deli section of supermarket), excess moisture drained; Vegetable oil, for frying; Finely chopped pistachios, to serve; Passionfruit syrup; 1/2 cup caster sugar; 1/4 cup water; 1/3 cup passionfruit pulp

Sweet and tangy flavours make these delicious ricotta donuts drizzled with passionfruit syrup irresistible.

The best part? They’re easy to make and can be ready in just 30 minutes! Sprinkle with finely chopped pistachios for an extra crunch!

Ingredients

1 1/2 cups self-raising flour

1 tsp baking powder

2 free-range eggs

1 tsp lemon zest

1/2 cup caster sugar

225g full-cream ricotta (from deli section of supermarket), excess moisture drained

Vegetable oil, for frying

Finely chopped pistachios, to serve

Passionfruit syrup

1/2 cup caster sugar

1/4 cup water

1/3 cup passionfruit pulp

Method

In a large bowl, combine flour and baking powder. In a separate bowl, whisk eggs, zest and sugar for 1 minute or until frothy. Add ricotta and continue to whisk. Add to dry ingredients and fold until just combined.

In a deep frying pan, heat oil to 170°C, testing the temperature with a kitchen thermometer. Working in batches, scoop level 1 tablespoon amounts of batter into oil and fry for 1-2 minutes or until donuts are golden brown, rolling balls with a spoon so they brown evenly. Transfer to a plate lined with paper towel.

Meanwhile, to make passionfruit syrup, add sugar and water to a medium saucepan on low heat and cook for 5 minutes, stirring, or until sugar has dissolved. Increase temperature to high, add passionfruit pulp and bring to the boil, then reduce heat to low and simmer for 2-3 minutes or until syrup has thickened slightly. Remove from heat.

Pour warm passionfruit syrup over warm donuts and scatter with pistachios. Serve immediately.