1/2teaspoondiamond kosher salt (if using any other salt, use half the amount)
zest of1lemon
77gall purpose flour, (1/2 cup + 1 tablespoon, sifted)*
56gwhole wheat pastry flour, (1/2 cup, sifted)*
3/4teaspoonbaking powder
3/4cupneutral, high heat oil like canola, for frying
Instructions
Prepare your frying set up: Pour oil into a small dutch oven pot- you'll need about 1.5 to 2'' depth total. Prepare a cooling rack with a paper towel on top to place doughnuts when done frying and a small bowl with about 1/4 cup additional white sugar to roll doughnuts in.
In a medium bowl, add in egg, ricotta cheese, sugars, lemon zest, vanilla, and salt. Whisk until smooth.
Add in flour and baking powder and using a spatula, fold until fully incorporated.
Heat oil until it reaches 350F over medium heat. Turn down heat slightly and while frying, monitor temperature of oil- it should stay between 340-375F.
Using a small cookie dough scooper or your hands, scoop batter into 2-tablespoon balls. Place balls in pot and be sure to not crowd the pot too much- I usually do 2 batches. Fry until balls are quite golden (you want to make sure the inside is fully cooked- you can always do a test batch with 1-2 first to check!), about 4 minutes. Place onto paper towel-lined baking rack to cool slightly before rolling in sugar mixture.