ricotta drop doughnuts

I can't seem to manage my time efficiently.  It's not that I'm just lazing off - I'm doing things.  However when all of your time is being pulled in different directions all at once - working on homework for 10 minutes then working on photos for 10 minutes... it doesn't seem like anything will get done!

So what do I do?  I go to Jean Talon Marche, buy some ingredients and then I make ricotta drop doughnuts.  I used Lara Ferroni's Doughnut book and I have to say I was quite pleased with the results.

RICOTTA DROP DOUGHNUTS

Vegetable oil for frying
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 cup superfine sugar
1 tablespoon freshly grated lemon zest (I didn't have any so I used orange zest)
3 eggs
8 ounces ricotta cheese
1 teaspoon vanilla extract

Make the doughnuts: Sift the flour and baking powder into a medium bowl. Stir in the sugar, lemon zest, eggs, ricotta and vanilla, mixing just enough to combine. Do not over mix. 
The batter can be used immediately or stored up to 1 day covered in the refrigerator.


To fry, heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 360 degrees F. 


Drop tablespoon-size dollops directly into the oil and fry for about 45 seconds per side, or until golden brown. (I had some issues with dough in the middle of my doughnuts. I ended up frying these drops for about 1 minute - 1 minutes and 30 seconds each side).


Remove with a slotted spoon and drain on a wire rack. Repeat with the remaining batter. Let cool slightly. Sprinkle with confectioners' sugar
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