donut - gluten free zeppole

By tinathorn

Ingredients

• 1 cup plus 4 teaspoons of sorghum flour
• 3/4 cup potato starch
• 1 T + 1 t baking powder
• 1/4 t kosher salt
• 2 T sugar
• 2 eggs
• 2 cups ricotta (whole milk)
• 1 cup milk (any kind)
• 1 t lemon zest (this is actually necessary for the chemical process in the recipe, its not for flavor)
• vegetable oil for frying

Details

Servings 1
Adapted from benevolentkitchen.blogspot.ca

Preparation

Step 1

In a small bowl whisk the potato starch, sorghum flour, baking powder, and salt. In a larger bowl whisk the eggs and sugar. Add the ricotta cheese and whisk until incorporated well. Add the milk and lemon zest. Whisk in the flour. Cover tightly with plastic wrap and REFRIGERATE for at least 30 minutes or as long as overnight. Heat 2" of oil in a pan to 350 degrees (you can use a deep fryer). Drop with teaspoons of dough into the hot oil Fry for 5-10 minutes or until deep golden brown. Lift out of the oil with a slotted spoon. Place on paper towel or cloth. Then top and serve.