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Sweet Ricotta Doughnuts (Essential Gluten-Free)

3.8/5 rating (20 votes)
  • Serves: 4
  • Prep Time: 10 mins
  • Ready in: 25 mins
  • Difficulty: Easy
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Sweet Ricotta Doughnuts (Essential Gluten-Free)

These are fabulous little morsels; just make sure the oil is hot enough and the inside will be fluffy and light. The recipe makes about 30, to allow 4 servings of six little bites. Double up if you need to make more.


  • 250g ricotta
  • 1 egg, beaten
  • 1 yolk
  • 45g brown rice flour blend (see recipe)
  • 1 teaspoon castor sugar
  • 1 level teaspoon Gluten-Free baking powder
  • 1/8 level teaspoon xanthan gum
  • finely grated zest 1 lemon
  • pinch of cinnamon (optional)

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  • Place the ricotta in a colander and leave to drain until dry, about 30 minutes or best overnight.
  • Pour the egg into a bowl, add the flour, sugar, baking powder, xanthan gum and lemon zest, and then mix really well. Add the cheese and mix well again.
  • Heat the oil to a temperature of 180 ̊C.
  • Either roll the mixture into small balls, or, using a piping bag (with no nozzle), pipe small balls and drop into the hot oil. Cook in small batches until nice and golden, swirling with a spoon so you get an even colour, about 3 minutes.
  • Drain well on kitchen paper and sprinkle icing sugar and cinnamon, if you like.
  • Serve hot and fresh straight away.

Phil's Tips

If you pipe the dough into a straight line and use a large star nozzle, the result will be like churros. Sprinkle with sugar and serve with a chocolate dip.

Ensure you drain the Ricotta for at least 30 minutes or best overnight.

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