Lemon ricotta donut holes are the perfect handheld treat to brighten any occasion. Soft, zesty, and melt-in-your-mouth delicious, these golden bites combine creamy ricotta cheese with fresh lemon for a light, fluffy texture. Whether you’re baking for family, gifting to friends, or enjoying a cozy weekend afternoon, this recipe brings together simplicity and flavor in every bite. Let’s dive into how you can whip up a batch easily and share the joy!
Why You’ll Love This Recipe
- Gift-Worthy Goodness: These donut holes travel well in boxes or tins, making them thoughtful homemade presents.
- Moist and Light: The ricotta keeps them tender, unlike regular fried dough that can feel heavy.
- Burst of Citrus Flavor: Lemon zest and juice give each bite a fresh kickoff that’s irresistible.
- Versatile: Fry or bake, dust or glaze—it’s a recipe that adapts to your mood and event.
- Simple Ingredients: No fancy pantry items—just staples you likely already have.
Ingredients
- 1 cup ricotta cheese
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- Vegetable oil, for frying (about 2 inches deep)
- Powdered sugar, for dusting
Step-by-Step: How to Make Lemon Ricotta Donut Holes
- Combine Wet Ingredients
In a large mixing bowl, whisk together ricotta, granulated sugar, lemon zest, lemon juice, and vanilla extract until completely smooth. - Mix Dry Ingredients
In a separate bowl, sift or whisk together the flour, baking powder, and salt. - Blend Together
Add the dry mix into the ricotta mixture, stirring until just combined—avoid overmixing to keep them light and airy. - Incorporate Eggs
Add eggs individually, making sure each one is fully incorporated before adding the next. - Heat Oil
Pour enough vegetable oil (about 2 inches deep) into a heavy saucepan or skillet. Heat over medium until it reaches 350 °F (175 °C). - Fry Donut Holes
Use a small cookie scoop or spoon to drop tablespoon-sized scoops into the hot oil. Don’t overcrowd—fry in batches. Fry for 3 to 4 minutes, turning them gently now and then until they’re evenly golden. - Drain and Cool
Lift the donut holes out with a slotted spoon and place them on a tray lined with paper towels to drain. - Dust and Serve
When just warm, generously dust with powdered sugar. Serve immediately for the best texture.
Helpful Tips
- Ideal Batter Consistency: Batter should be thick and scoopable, similar to a soft dough—easy to drop, but not runny.
- Oil Temperature: Maintain oil at 350 °F using a thermometer—if it’s too low, the donut holes soak up oil; too high, and they’ll brown outside before cooking through.
- Flip Gently: Use a small spatula or skewer to turn them halfway for even browning.
- Rest After Frying: Let them cool on paper towels for a minute or two—you’ll preserve the crust and avoid sogginess.
- Make Ahead: Fry and cool completely, then freeze in an airtight container. Reheat at 300 °F for 5–7 minutes until warm.
Substitutions And Variations
- Frying Alternatives: Bake in a mini muffin tin at 350 °F for about 12–15 minutes until a toothpick inserted comes out clean.
- Flavor Twists: Add 1 tsp of poppy seeds for poppy-lemon flavor.
- Citrus Change-Up: Swap lemon zest and juice for orange or lime for a bright twist.
- Sweet Finishes: Instead of powdered sugar, drizzle a glaze made from powdered sugar and a bit of lemon juice after cooling.
- Dietary Adjustments: Use gluten-free flour for GF versions, though texture may shift slightly.
Storage Instructions
- At Room Temperature (1–2 days): Store donut holes in a sealed container.
- Refrigeration (up to 5 days): Store in airtight containers; refresh in a 300 °F oven for a few minutes until warm and crisp outside.
- Freezing (up to 1 month): Freeze in a single layer first, then transfer to a sealed freezer bag. Reheat from frozen in a 300 °F oven for 10–12 minutes.
Nutritional Information
(Per donut hole, assuming yields ~20 portions)
- Calories: 90 kcal
- Protein: 2 g
- Fat: 4 g (1.5 g saturated)
- Carbohydrates: 12 g
- Sugar: 5 g
- Fiber: <1 g
- Sodium: 70 mg
Actual values may vary based on ingredient brands and size variations.
Serving Suggestions
- Perfect for mornings: Enjoy with a steaming mug of Earl Grey tea or a shot of fresh espresso.
- Dessert display idea: Arrange with fresh berries and assorted mini pastries for a stunning dessert board.
- Gift Presentation: Layer parchment sheets in a pretty tin or box, tie with a ribbon, and include a note.
- Kid-Friendly Twist: Top each hole with sprinkles or mini chocolate chips before powdered sugar.
Frequently Asked Questions About Lemon Ricotta Donut Holes
1. Can I bake instead of fry?
Yes! Use a mini muffin sheet, fill each ¾ full, bake at 350 °F for 12–15 minutes until a toothpick inserted comes out clean. The texture is slightly firmer than fried, but still tender and delicious.
2. How do I prevent donut holes from being greasy?
Make sure your oil stays at 350 °F—too cool and they absorb oil; too hot and they cook unevenly. Drain on paper towels and let them rest for a minute before sugar dusting.
3. What is the best ricotta to use?
Whole-milk ricotta gives the richest result, but part-skim works fine too. Drain excess liquid with a cheesecloth if it’s very watery to avoid thin batter.
4. Can I make these gluten-free?
Yes, swap in an equal measure of gluten-free flour blend (ensure it has xanthan gum). Texture will be slightly denser, but still tasty.
5. How do I store and reheat them?
Store donut holes in a sealed container at room temperature for up to 2 days or refrigerate for up to 5. To reheat, warm in a 300 °F oven for a few minutes until they regain their crisp texture.
Conclusion
Thank you so much for trying these lemon ricotta donut holes—they’re one of my favorite little gifts and afternoon picks-me-up. I absolutely adore how light yet satisfying they are, with that bright burst of citrus in every bite. I hope they bring a smile to your face and joy to anyone lucky enough to receive them! Enjoy the ease of the recipe, the flavor in each mouthful, and know your baking has made someone’s day. Happy cooking—and thanks for being a cherished part of our foodie community!
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Lemon Ricotta Donut Holes
- Total Time: 25 minutes
- Yield: 20 donut holes 1x
Description
Lemon Ricotta Donut Holes are soft, golden, and filled with fresh citrus flavor. Perfect as a homemade gift, party bite, or coffee treat!
Ingredients
1 cup ricotta cheese
1/4 cup granulated sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
Vegetable oil (for frying, about 2 inches deep)
Powdered sugar, for dusting
Instructions
In a large bowl, whisk ricotta, sugar, lemon zest, lemon juice, and vanilla until smooth.
In another bowl, mix flour, baking powder, and salt.
Stir dry mix into wet ingredients until just combined.
Add eggs one at a time, mixing well after each.
Heat oil to 350°F in a deep skillet.
Drop tablespoon-sized scoops into hot oil, frying in batches for 3–4 minutes.
Use a slotted spoon to remove and drain on paper towels.
Dust with powdered sugar while warm.
Notes
Batter should be thick and scoopable.
Use a thermometer to keep oil at 350°F.
For a baked version, use a mini muffin tin and bake at 350°F for 12–15 minutes.
Optional: Add poppy seeds or swap in orange or lime for flavor variations.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 donut hole
- Calories: 90
- Sugar: 5g
- Carbohydrates: 12g
- Protein: 2g