- 3/4 cup of coconut flour or your choice of gluten-free (or regular) flour
- 2 teaspoons baking powder
- 3 tablespoons cane sugar
- 1 cup ricotta cheese
- 2 large eggs
- pinch of salt
- lemon zest
- coconut oil for deep frying
- cinnamon sugar for coating
In one bowl, mix: flour, baking powder, salt, lemon zest, and sugar. In a different bowl, mix eggs and ricotta until fluffy. Combine ingredients into one bowl and mix well. In a deep pot, heat up coconut oil. In a new bowl, mix cinnamon and sugar for coating. Have metal tongs to add, turn, and remove puffs from the oil. Watch and turn as puffs turn golden brown.
*You don’t want the oil too hot or it will burn on the outside while still doughy inside. You also don’t want it too cool or it will become oily and soggy.
I use paper towels to absorb excess oil while cooling, once removed from hot oil. Before the puffs cool, coat them in cinnamon sugar.
I use Blackberry Patch syrup as a dipping sauce. You can make your own with fresh berries, sugar, and a squeeze of lemon until it all melts together on the stove, or purchase a bottle of this. I got mine from Publix. You can use your choice of dipping sauce if you don’t prefer fruity. Caramel or chocolate will also be great, but the puffs are also perfect on their own as well. You can also use powdered sugar instead of cinnamon sugar.
You can make the dough round to make donut holes, but I prefer longer dippers. I made them very imperfectly, squeezing a finger-like shape into my palm. They were a huge hit and very light and fluffy.