Growing Chefs! Ontario Ricotta Doughnuts with Thyme and Fig
Ricotta Doughnuts with Thyme and Fig
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Doughnuts
Ingredients
Thyme sugar
Ingredients
Marinated Figs
Ingredients
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
To prepare the thyme sugar, remove the thyme leaves from the stem, and finely chop the leaves. Add them into the sugar and set aside.
Cut the figs in half, and place on a parchment paper lined baking sheet. Remove the leaves of the thyme from another sprig and chop finely. Drizzle the figs with honey, sprinkle with thyme and set aside for now.
Measure the ricotta and eggs into a bowl. Whisk together well, and add the sugar, baking powder, flour, and a pinch of salt. Stir until combined.
Get Cooking!
Preheat the oven to 400°F, and preheat the deep fryer to 350°F.
Roast the figs in the oven for 10 – 15 minutes, until they are slightly soft and caramelized. Keep warm.
Scoop tablespoon sized pieces of the doughnut batter into the oil, about 4 – 5 at a time depending on the size of your fryer (you don’t want them to be too crowded). Let fry for about 5 – 6 minutes, making sure they are golden brown all over and turning them with tongs if needed. Remove from the oil and place on a couple pieces of paper towel to absorb excess oil, then immediately toss them in the thyme sugar. Repeat with the rest of the batter.
To serve, smear a couple tablespoons of ricotta onto a small plate, and place a couple of doughnuts and pieces of fig on top.
Growing Chefs! Ontario Recipe
Ricotta Doughnuts with Thyme and Fig
Doughnuts
Ingredients
Thyme sugar
Ingredients
Marinated Figs
Ingredients
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
To prepare the thyme sugar, remove the thyme leaves from the stem, and finely chop the leaves. Add them into the sugar and set aside.
Cut the figs in half, and place on a parchment paper lined baking sheet. Remove the leaves of the thyme from another sprig and chop finely. Drizzle the figs with honey, sprinkle with thyme and set aside for now.
Measure the ricotta and eggs into a bowl. Whisk together well, and add the sugar, baking powder, flour, and a pinch of salt. Stir until combined.
Get Cooking!
Preheat the oven to 400°F, and preheat the deep fryer to 350°F.
Roast the figs in the oven for 10 – 15 minutes, until they are slightly soft and caramelized. Keep warm.
Scoop tablespoon sized pieces of the doughnut batter into the oil, about 4 – 5 at a time depending on the size of your fryer (you don’t want them to be too crowded). Let fry for about 5 – 6 minutes, making sure they are golden brown all over and turning them with tongs if needed. Remove from the oil and place on a couple pieces of paper towel to absorb excess oil, then immediately toss them in the thyme sugar. Repeat with the rest of the batter.
To serve, smear a couple tablespoons of ricotta onto a small plate, and place a couple of doughnuts and pieces of fig on top.