Lemon Ricotta Donut Holes

There’s something truly magical about the combination of zesty lemon and creamy ricotta—and when you turn them into soft, pillowy mini donuts, it’s pure bliss! These Lemon Ricotta Mini Donuts are one of my all-time favorite treats. They’re light, slightly tangy, and irresistibly moist, with a delicate sweetness that makes them perfect for breakfast, dessert, or a sweet afternoon pick-me-up.

In this post, I’ll walk you through my simple, foolproof recipe for these bite-sized delights. No need for a deep fryer—these can be baked for a lighter twist or fried for that classic donut texture. Plus, I’ll share a few topping ideas, from a dusting of powdered sugar to a bright lemon glaze that takes them to the next level.

If you love lemony treats with a touch of indulgence, you’re going to adore these mini donuts. Let’s get baking! 🍋✨

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Ingredients

-1 cup ricotta cheese
-2 eggs
-3/4 cup flour
-2 tsp baking powder
-1 tsp grated lemon zest
-1/4 tsp salt
-3 tbs sugar
-1 1/2 tsp vanilla
-Oil for frying
-powder sugar for dusting 

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Instructions:

1. Heat oil in a medium pot, over medium heat

2. Set out a plate with a paper towel.

3. In a large bowl, mix ricotta, vanilla, sugar, and eggs. Then, add flour, baking powder, lemon zest and salt and mix it well.

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4. Scoop out about 1-inch balls and drop them into the frying oil. Do about 5-6 balls at a time, depending on the size of your pot. Don’t overcrowd though. (Using my measuring spoon makes it easier.)

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5. Fry them for 2-3 minutes, until golden brown. Take them out and put them on a paper towel. When all are done, dust them with powdered sugar.

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Other ricotta sweets you may like to try