You know what comes just days after Thanksgiving this year? – Chanukah! That’s why I’m going to start posting stick-to-your-butt fried foods now. You know, so you can put together your shopping lists.
Let me preface this by saying I got this recipe from a newspaper, and the picture they used they totally stole from the internet, because there is no possible way to make these donuts look like the one in the article. I like to call these plop donuts. I’ve heard them called Ricotta Beignets and Ricotta Kisses. I like Ricotta Plop Donuts best.
If you make these, make sure you have a large group of people to help, because these are a bit heavy, but sooo good. And it’s definitely a different take on the traditional Chanukah sufganyot.
The creamy lemon curd makes a nice compliment to the heavy cheesy donut. It brings the “merry and bright” to the holidays!
Putting this on your Chanukah list? Pin this pic!
Recipe adapted from KCET.
- For the donut batter:
- For the lemon curd dipping sauce:
- Mix the batter ingredients in order with a wooden spoon, being careful not to over-mix.
- Heat the oil in a large saucepan to 325 degrees (I used my deep fryer).
- Drop the batter by small ice-cream-scoopfuls or teaspoonfuls into the oil and deep-fry for 3 minutes, turning the doughnuts often till golden brown on each side.
- Break the first doughnut open to check that it is cooked all the way through.
- Drain the doughnuts on paper towels and sprinkle heavily with powdered/confectioners sugar.
- Serve in a bowl or on a platter with a side of the lemon cream as a dipping sauce.
- Bring about 2 inches of water to a simmer in a large saucepan.
- In the bowl of a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until very light yellow and fluffy. Mix in the lemon juice and lemon zest. Rest the mixing bowl in the saucepan, with the bowl's base resting above -- not in -- the simmering water. (Pour out some water if necessary.)
- Cook, whisking occasionally, until the mixture is thickened and custardy, about 10 minutes.
- Half-fill a large bowl with ice and cover with cold water.
- Remove the bowl with the custard in it from the saucepan and whisk in the butter until melted. Rest the bottom of the bowl in the ice bath and let it cool, folding the mixture occasionally to cool and thicken.
- In the bowl of a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff.
- Fold it into the cooled lemon custard.
- Cover, and refrigerate until ready to serve.