Zeppole Italian Doughnuts with Cricket Flour

Zeppole Italian Doughnuts with Cricket Flour

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Recipes
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Ingredients:

  • 1 tbs Lotus Cricket Flour
  • 2 tsp Lotus Gluten Free Baking Powder
  • 1 ½ cups Lotus All Purpose Gluten Free Flour Mix*
  • ½ cup Lotus Organic Rapadura Sugar
  • ¼ tsp Lotus Fine Sea Salt
  • 250g Ricotta cheese
  • 2 tsp Organic vanilla essence
  • 1 Lemon rind and juice
  • 2 Eggs at room temperature
  • Rice bran oil for deep frying
  • Gluten free icing sugar or cinnamon
  • ½ tsp orange extract (optional)

Method:
1. Beat ricotta to a creamy consistency. Combine vanilla essence, orange extract, lemon rind and juice, and eggs one at a time.
2. Sift flour, baking powder, salt and sugar. Mix batter until just combined. Let sit for 10 minutes at room temperature.
3. Heat rice bran oil in a deep pan until it reaches 170ºC (use a thermometer if possible).
4. Drop rounded teaspoons of mixture into hot oil and fry for 3 minutes. Be sure not to crowd the pan. Carefully remove doughnuts with a slotted spoon and place on paper towel.
5. Allow to cool and serve with icing sugar.

 

*Combine these ingredients to make 3 cups of our Lotus All Purpose GF Flour Mix
320g Lotus Organic Rice Flour
128g Lotus Organic Potato Flour
40g Lotus Organic Tapioca Flour
1 tsp Lotus Xanthan Gum