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Betty's Ricotta Doughnuts

Betty’s Ricotta Donuts

Desirée ‘Blackstone Betty’ Dukes


1 C whole milk ricotta cheese

1 large egg

1 tbsp white rum

Zest of ½ - 1 whole lemon

1 C all purpose flour 

2 tbsp white sugar

2 tsp baking powder

Canola or Vegetable oil for frying

Sturdy pan for deep frying

Powdered Sugar


  1. Turn Blackstone onto high heat and place a small sturdy pan with oil of choice to heat.

  2. In a large bowl mix together ricotta, egg, rum and lemon zest. 

  3. In a separate bowl mix together flour, sugar and baking powder. 

  4. Slowly add the dry ingredients, ¼ cup at a time, into the wet ingredients and mix to combine. Dough should be thick and sticky.

  5. Using a wooden chopstick or toothpick carefully dip it into the oil, if bubbles appear around the wooden stick oil should be ready for frying (or use a thermometer oil should be perfect between 350-375 degrees)

  6. Using two spoons, slowly drop a ball of dough into the oil. Allow to fry until deep golden brown in color, about 3-5 minutes. If donuts do not flip on their own gently flip donuts for even cooking. 

  7. Remove from oil and let drain on paper towels. 

  8. Serve with a dusting of powdered sugar.


Size of donuts should be the size of a ping pong ball. Number of donuts (servings) will depend on the size of donuts made. 

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