Preheat about 5 cups of oil in a medium sauce pot, over medium to medium-high heat. Heat oil to about 330-350 degrees. (350 is a max because it may cook doughnuts too fast on the outside and leave them raw on the inside.)
Prepare icing in a medium bowl: Place powdered sugar into a bowl. Warm up milk and strawberry sauce (separately). Add milk and strawberry sauce to powder sugar and whisk until all smooth. Set aside.
Set out a wire rack and place a paper towel or two underneath. Lay out a couple of paper towels for cooked doughnuts as well.
In a large mixing bowl, whisk ricotta, vanilla, sugar, strawberry sauce and eggs until all incorporated.
Add flour baking soda and salt. Mix with a rubber spatula until completely mixed throughout.
Grease your hands and the cookie scoop with some cooking spray. Scoop out some dough with a cookie scoop and onto your hand, smooth the ball and carefully drop into the oil. Repeat with about 4 more and cook until deep golden brown, about 5-7 minutes.
Take out cooked doughnut balls and place them on a paper towel.
After they are cooled for a couple of minutes, roll them in icing and lay it on the wire rack.
Repeat in batches until all the dough is gone.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.