RICOTTA PUFF DONUT HOLES
1 LB RICOTTA
3 Tablespoon SUGAR
4 teaspoon baking powder
LET STAND FOR 1 HOUR in REFRIGERATOR
1 CUP SIFTED FLOUR
1/4 teaspoon baking powder
With 15 minutes left on timer, prepare your saucepan with 2 – 3 inches of canola oil, vegetable oil, or oil of your choice.
When the temperature of the oil has reached 325°, test 1 teaspoon full of batter. If it appears to be browning the donut, your oil should be ready to start dropping the batter with 1 hefty tablespoon (not a measuring tablespoon but a soup spoon) of batter.
You should be able to add 6 donut holes in your saucepan. Turn over as needed.
Line a plate or baking sheet with paper towels.
Note: I place a cooling rack on top of the paper towels and plate.
When they are cool enough, sift some confectionary sugar on them
or make a loose mixture of confectionary sugar and milk and dunk the donut holes
to resemble a glazed donuts.