Vita's Ricotta Doughnuts

6 large eggs

½ cup granulated sugar

1 pound whole or skim-milk ricotta cheese

2½ cups all-purpose flour

1 heaping tablespoon baking powder

1 teaspoon pure vanilla extract

Canola or vegetable oil, for frying

Powdered sugar or cinnamon sugar, for dusting

In a large bowl, stir together the eggs, granulated sugar, ricotta, flour, baking powder and vanilla until combined, being careful not to overmix the batter.

In a deep, heavy pot fitted with a deep-frying thermometer, heat 2 to 3 inches of oil to 325 degrees. Drop the batter by small ice cream scoopfuls or small spoonfuls (use 2 teaspoons) into the oil and fry for 3 minutes, turning often, until golden brown on each side. You may need to fry the doughnuts in two batches to avoid crowding the pot. Break open a doughnut to make sure it's cooked all the way through.

Scoop out the doughnuts with a slotted spoon and transfer to paper towels or a brown paper bag to drain. Let the oil come back up to temperature and repeat with the remaining batter.

Dust the doughnuts with or roll them in powdered sugar or cinnamon sugar and serve hot.

Makes 16 doughnuts.

Cook's note: You can cover the batter and put it into the refrigerator (up to 1 day ahead) until you're ready to fry, but you might have to increase the frying time slightly to compensate for the colder batter.

Nutrition values per doughnut: 160 calories, 5 g fat (2 g saturated), 22 g carbohydrates, 1 g fiber, 8 g protein, 75 mg cholesterol, 170 mg sodium.

"Chocolate & Vanilla" by Gale Gand (2006 Clarkson Potter, $22.50)