Mini ricotta fried doughnuts

Makes: 10-15 mini doughnuts Cooking time: 45 minutes

This is my easiest and quickest fried doughnut recipe. Simply mix the batter, fry and enjoy, no yeast, proving or dough shaping necessary. Also, these don’t taste like cheese! The ricotta gives a pillow-y soft, light and springy middle, yet with a golden, crisp exterior. Roll in granulated sugar for that distinctive doughnut-like finish and serve with jam for dipping.

You’ll need:

● 250g ricotta

● 2 large eggs

● 1 tsp vanilla extract

● 45g caster sugar

● 105g gluten-free plain (all-purpose) flour

● ¼ tsp xanthan gum

● 2 tsp gluten-free baking powder ● Vegetable oil, for deep-frying To finish and serve:

● Granulated sugar, for coating ● Raspberry or strawberry jam, for dipping

Method:

1. In a large mixing bowl, mix your ricotta, eggs, vanilla and sugar together until combined and smooth (I use an electric hand whisk for this).

2. In a medium mixing bowl, mix the flour, xanthan gum and baking powder, then add it to the main bowl. Mix until well combined, then chill the batter in the fridge while you heat your oil.

3. Half-fill a large, deep, heavy-based saucepan with vegetable oil and place over a medium heat for 15 minutes or until it reaches 170 C (340 F). If you don’t have a digital food thermometer, check the temperature of the oil using the wooden spoon test.

Making it lactose-free? Or low FODMAP? Make your own lactose-free ricotta cheese! Simply take 2 litres of lactose- free whole milk and bring to the boil in a large pan. Once bubbling, add 80ml of white wine vinegar and 1 tsp of salt and stir in, then remove from the heat. Allow to stand for 15 minutes. Use a slotted spoon to remove all the solid parts from the pan, transfer them to a colander and allow to drain for 30 minutes. Use in this recipe as directed.

How To Bake Anything Gluten Free by Becky Excell, Quadrille, £20, is out now