It's National Doughnut Day!

I don't know about you but any day that celebrates one of my favorite treats can't be all bad. Now, I have to admit that I've reached an age where I can't just scarf down a glazed doughnut with a cup of coffee and call it breakfast, but I will tell you that I dearly miss being able to do just that!

Some claim that Dutch settlers brought doughnuts to North America, along with apple pie and a few other fabulous goodies, but then wouldn't you know it, Hanson Gregory, an American claimed to invent them in 1847. Hanson may or may not have ever owned a cookbook but 16 year old boys are notoriously inventive when it comes to snacks, so he may have thought no one had ever mixed up such an exotic treat. Who knows? Who cares?

I think every culture has their own take on many dishes. Show me one that doesn't claim one form of this delicious confection. We all work with what we are given and if you happen to have enough oil for frying, some flour, baking powder, or yeast, depending on the recipe, a couple of eggs and some sugar, you have the makings for one of the world's most consumed snacks.

My husband knows the way to my heart on Sunday morning is a warm, glazed doughnut, and a cup of coffee. I still make breakfast, and the doughnuts are on the small side, so I don't feel too guilty. My sister, on the other hand happens to love Ricotta Doughnuts.

I have yet to make them, because I would probably eat all 45 that this recipe I'm leaving you with today, makes. I know danger when I see it, and these sound too delicious to pass up. Plus they're small, and to my mind qualify as a doughnut hole, so a couple probably wouldn't hurt. Sorry there's no photo, but I'm sure your imaginations will more than make up for the lack of one!

LEMON AND RICOTTA DOUGHNUTS

Shortening or canola oil for frying
1 1/2 c. unbleached all-purpose flour
2 tsp. baking powder
3 eggs
1 lemon, grated zest only
1/2  c. sugar
1/2 lb. ricotta cheese
XXX sugar for dusting

Preparation:

1) Pre-heat shortening or oil in deep fryer to 190 (375). Line a baking sheet with paper towels.
2) In a bowl, combine flour and baking powder. Set aside.
3) In another bowl, beat eggs, lemon zest and sugar with an electric mixer for about 1 minute, until frothy. Add ricotta and mix thoroughly. With a spatula, gently fold in dry ingredients until batter is just moistened.
4) With a smal (1T.) cookie scoop, gently drop 8 balls of batter at a time in hot oil. Beware of splattering. Fry for 2 or 3 minutes, or until doughnuts are golden brown. Drain on paper towel and allow to cool.
5) To serve, generously dust with powdered sugar.

***Doughnuts are best eaten at room temperature and ideally, the same day.

No problem.

How about you? What's your favorite doughnut?

Since this is my day to blog for November, I'd like to take this time to wish everyone a safe and Happy Thanksgiving!

Paris Brandon
http://parisbrandon.com