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Mandarin & Ricotta Doughnuts with Mandarin Syrup

SERVES: 4 • TOTAL TIME: 1 HOUR + CHILLING TIME

Ingredients:

  • 2 large free-range eggs

  • 75 g caster sugar

  • 1 tsp vanilla extract

  • 250 g firm ricotta cheese, crumbled

  • 2 mandarins, rind finely zested

  • 1 cup plain flour

  • 2 tsp baking powder

  • 2 tbsp milk

  • Grape seed oil, for frying

  • ¼ cup icing sugar

  • Greek-style natural yoghurt


Mandarin Syrup

  • ¾ cup mandarin juice (about 5 mandarins)

  • ¼ cup lime juice

  • ¼ cup caster sugar

  • 2 mandarins, segmented and pith removed

Directions:

  1. Using electric hand-beaters, beat eggs, sugar and vanilla in a large bowl for 2 minutes until light and creamy. Add ricotta and mandarin zest and mix until smooth.

  2. Sift flour and baking powder over the ricotta mixture. Add milk and, using a large metal spoon, stir to form a smooth batter. Cover and refrigerate for 1 hour.

  3. While the batter is chilling, make the mandarin syrup. Place mandarin juice, lime juice and sugar into a small saucepan. Stir over medium heat until sugar dissolves, then bring to the boil and cook, without stirring, for 5 minutes until reduced by a third and syrupy. Stir through mandarin segments.

  4. Heat enough oil to deep-fry the doughnuts in a medium saucepan until hot (about 175°C). Using about 2 tablespoons of the ricotta mixture per doughnut, deep-fry doughnuts in batches for 4 to 5 minutes, turning occasionally, until golden and puffed.

  5. Drain doughnuts on paper towel then dust with icing sugar. Serve doughnuts with the mandarin syrup.

This recipe is courtesy of Sydney Markets.

Download Recipe Here:

Mandarin & Ricotta Doughnuts with Mandarin Syrup
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