Gluten Free Ricotta & Lemon Donuts

Gluten Free Ricotta Donuts


6 serves
40 minutes


This season on Open Homes Australia, Adam Swanson is cooking up some wonderful recipes with La Casa Del Formaggio Cheeses. You will love this recipe for Gluten Free Ricotta and Lemon Donuts!

For more details on Open Homes Australia and this recipe, see our blog post here.


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250g Traditional Ricotta
vegetable oil, for frying
1.5 cups gluten free flour
2 tspn baking powder
3 eggs, at room temperature
1 lemon, zested
2 Tbsp vanilla sugar
1/2 cup caster sugar
1/2 cup icing sugar


1 Preheat oil in the deep fryer to 180C. Line a baking dish with paper towels.
2 In a bowl, combine flour and baking powder. Set aside.
3 In another bowl, beat eggs, lemon zest, vanilla sugar and caster sugar with an electric mixer for about 1 minute or until frothy.
4 Add ricotta and mix thoroughly. Gently fold in dry ingredients until batter is just combined.
5 With tablespoon or small ice cream scoop, gently drop 8 balls of batter at a time in hot oil. Fry for 2 to 3 minutes or until doughnuts are golden brown. Place onto paper towel to drain excess oil. Let cool.
6 To serve, construct a pyramid on a plate and generously dust with icing sugar.

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Let’s celebrate 35 years of La Casa Del Formaggio together!

So much has changed over the last 35 years, but one thing that will always remain the same, is our uncompromising commitment to quality.

This cookbook has been designed to share and celebrate the special moments with family and friends. Explore new and traditional ways to use our fresh cheese with recipes like the Fettucine alla Sorrentina and our cheesy Mozzarella Arancini Balls. In traditional Italian style, bring everyone together for a coffee and cake – the Tiramisu is always a classic in our house.

Enjoy our family tradition, from our home to yours since 1988.