Italian Donuts

1 (15 oz.) container

4 eggs

1 tbsp. vanilla

1-1/2 cups all-purpose flour

1/2 cup granulated sugar

2 tbsp. baking powder

1/2 tsp. salt

enough cooking oil for frying

Sifted powdered sugar or granulated sugar or cinnamon/sugar

    In a large bowl, beat ricotta cheese with an electric mixer on medium speed until smooth.  Add eggs and vanilla; beat until combined.  Add flour, granulated sugar, baking powder and salt.  Beat on low speed until just combined.  Let batter stand 30 minutes.  Drop batter by well-rounded tsp., 4 or 5 at a time, into deep hot fat (365ºF, (185ºC).  Cook 2-1/2 - 3 minutes, until golden brown, turning once.  Remove doughnuts with slotted spoon and drain on paper towels.  Repeat with remaining batter.  Cool completely.  Shake doughnuts in a bag with confectioners' sugar, granulated sugar, or cinnamon/sugar mixture.  Makes 3 dozen.