Recipe Detail



Prep 30 mins + chilling time | Cook 30 mins | Serves 4

2 large free-range eggs

75g caster sugar

1 tsp vanilla extract

250g firm ricotta cheese, crumbled

2 mandarins, rind finely zested *

1 cup plain flour

2 tsp baking powder

2 tbs milk

grape seed oil, for frying

¼ cup icing sugar

Greek-style natural yoghurt

Mandarin syrup:

¾ cup mandarin juice (about 5 mandarins)

¼ cup lime juice

¼ cup caster sugar

2 mandarins, segmented and pith removed

 STEP 1: Using electric hand-beaters, beat eggs, sugar and vanilla in a large bowl for 2 minutes until light and creamy. Add ricotta and mandarin zest and mix until smooth.

STEP 2: Sift flour and baking powder over the ricotta mixture. Add milk and using a large metal spoon, stir to form a smooth batter. Cover and refrigerate for 1 hour.

STEP 3: While the batter is chilling, make the mandarin syrup. Place mandarin juice, lime juice and sugar into a small saucepan. Stir over medium heat until sugar dissolves, then bring to the boil, and cook, without stirring, for 5 minutes until reduced by a third and syrupy. Stir through mandarin segments.

STEP 4: Heat enough oil to deep-fry the donuts in a medium saucepan until hot (about 175°C). Using about 2 tbs of the ricotta mixture per doughnut, deep-fry doughnuts in batches for 4-5 minutes, turning occasionally, until golden and puffed.

STEP 5: Drain donuts on paper towel then dust with icing sugar. Serve donuts with the mandarin syrup.