Shortening or canola oil, for frying

11/2 cups (375 ml) unbleached all-purpose flour

2 teaspoons (10 ml) baking powder

3 eggs

1 lemon, grated zest only

1/2 cup (125 ml) sugar

1/2 lb (225 g) ricotta cheese

Icing sugar

Preheat shortening or oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with paper towels.

In a bowl, combine flour and baking powder. Set aside.

In another bowl, beat eggs, lemon zest and sugar with an electric mixer for about 1 minute or until frothy. Add ricotta and mix thoroughly. With a spatula, gently fold in dry ingredients until batter is just moistened.

With a 15 ml (1 tablespoon) ice cream scoop, gently drop 8 balls of batter at a time in hot oil. Beware of splattering. Fry for 2 to 3 minutes or until doughnuts are golden brown. Drain on paper towel. Let cool.

To serve, generously dust with icing sugar.

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