Place the ricotta into a mixing bowl together with the egg, zest, cinnamon, vanilla and sugar. Whisk the ingredients together for a couple of minutes. Next add in the flour and baking powder and whisk further until soft dough. Lightly dust the working surface and the palm of your hand and divide and roll the obtained mixture into Small balls. Deep fry the mini doughnuts in moderately hot oil for 22 minutes on each side until nicely puffed and golden. Dredge heavily with icing sugar. Serve with the milk chocolate ganache.

Serves 10

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