Pumpkin Spice Dabo Kolo (Ethiopian Pumpkin Spice Ricotta Donuts)
- 1 set 1/2 tbsp rawspicebar's freshly ground pumpkin spice
- 2 set 1/2 pound ricotta cheese
- 3 set 2 eggs
- 4 set 1/3 cup unbleached all-purpose flour
- 5 set 1/4 teaspoon fine sea salt
- 6 set 1 1/2 tablespoons butter, softened
- 7 set 1/2 cup honey
- 8 set vegetable oil, for frying
- In medium sized bowl, whisk ricotta cheese until creamy. Add eggs and whisk well. Whisk in RawSpiceBar's Pumpkin Spices, flour, salt and butter.
- Add oil to a deep frying pan or wok, to about 1/2 inch up the side of the pan. Heat oil to 350-360 degrees or until a bit of the dough instantly rises to the surface when added.
- Add dough to pan, 1 tbsp a time, pushing it off with a spoon or spatula. When golden brown on one side, turn to brown other side, until puffed into small balls.
- Transfer dough with a slotted spoon to a paper lined baking sheet and allow to cool slightly. To serve, arrange on a platter and drizzle with the honey. Enjoy!
pumpkin spice, ricotta cheese, eggs, flour, salt, butter, honey, vegetable oil
Taken from www.food.com/recipe/pumpkin-spice-dabo-kolo-ethiopian-pumpkin-spice-ricotta-donuts-524594 (may not work)