Maple Ricotta Munchkins

Delicious and fluffy munchkin doughnuts with a hint of citrus and a sweet maple glaze, perfect for a treat or dessert.

Maple Ricotta Munchkins

Cook time: 45 minutes

Servings: 6

Ingredients

  • 6 cups canola oil
  • 0.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoons kosher salt
  • 1 cups ricotta cheese
  • 1 egg
  • 2 tablespoons granulated sugar
  • 1 tablespoons maple syrup
  • 1 orange orange zest zested
  • 0.5 teaspoons vanilla extract
  • 0.5 cups powdered sugar
  • 2 tablespoons maple syrup
  • 0 kosher salt
  • 0 black pepper freshly ground
  • 0 orange juice from 1 orange

Instructions

  1. Fill a large Dutch oven or heavy-bottomed pot with enough canola oil to achieve a depth of 1.5 inches. Set over medium heat and heat to 375°F, checking periodically with a thermometer.
  2. In a medium bowl, whisk together 0.5 cups of all-purpose flour, 1.5 teaspoons of baking powder, and 0.25 teaspoons of kosher salt.
  3. In another medium bowl, whisk together 1 cup of ricotta cheese, 1 large egg, 2 tablespoons of granulated sugar, 1 tablespoon of maple syrup, the zest of 1 orange, and 0.5 teaspoons of vanilla extract.
  4. Fold the dry ingredients into the wet ones with a rubber spatula until the batter is thick and well combined.
  5. Line a rimmed baking sheet with paper towels and set a rack inside the sheet. When the oil has reached 375°F, use 2 large spoons or a small ice cream scoop to drop heaping tablespoons of batter into the oil. Fry until the doughnuts rise to the surface, the bubbling begins to mellow out, and the doughnuts are deeply golden brown, 4 to 6 minutes. They will likely flip themselves as they fry; if not, gently nudge them with a slotted spoon. Transfer to the wire rack to cool slightly. Repeat with the remaining batter.
  6. In a medium bowl, whisk together 0.5 cups powdered sugar, the remaining 2 tablespoons of maple syrup, a good pinch of salt, and lots of freshly ground black pepper. Add a squeeze of juice from the orange to thin the glaze to a drizzle-able consistency.
  7. When the doughnuts are no longer piping hot, dip them into the glaze, rolling them around to coat. Transfer to a plate and enjoy while still warm!
Find more recipes