Sufganiyot (Hanukkah donuts)

Simple, quick, delicious! Best part of the holiday season for me and my family!

Ingredients

1 1/2 cups all purpose flour
1/2 tsp kosher salt
4 tsp baking powder
2 tsp freshly grated lemon zest
4 eggs
1/3 cup granulated sugar
2 cups whole milk ricotta cheese
2 1/2 tsp pure vanilla extract
4-6 cups canola oil,  for frying
1/2 cup powdered sugar
1 cup jam or jelly (I love pomegranate and blackberry but feel free to use whatever jam you like)

Directions

Step 1

Heat the oil in a large pot on medium heat, until it reaches 365°F

Step 2

In the meantime, in a large bowl combine the eggs, ricotta, sugar, and vanilla extract. Whisk to thoroughly combine. In a medium bowl, combine the flour, salt, baking powder and lemon zest, whisk to thoroughly combine.

Step 3

Pour the dry ingredients into the wet ingredients and stir with a spoon until the batter just comes together, and there are no lumps of flour.

Step 4

If you don’t have a candy thermometer, you can check if the oil is hot enough by placing a wooden spoon in the hot oil. If small bubbles form around the spoon immediately, the oil is hot enough. When the oil has come to temperature, use a #40 cookie scoop (2 tablespoons) to carefully scoop the batter into the hot oil, without crowding the pan.

Step 5

Cook for about 2-3 minutes per side, until deep golden brown. Check the first fritter for doneness on the inside.

Step 6

Use a slotted spoon or metal spider to remove the fritters and any excess oil, then transfer to paper towels to drain.

Step 7

Dust with powdered sugar.

Step 8

In a small pan, heat the jam or jelly until it becomes liquid, then transfer to a serving bowl. Serve immediately for best results.