Air fryer doughnuts with quick berry compote
- Portion size: Makes 8
- Hands-on time 10 min, air fryer time 7 min
- Difficulty: easy
Whether you call them doughnuts, beignets or fritters, these little balls of air-fried batter are an absolute delight (and ready in under 20 minutes).
The berry compote can be switched with custard, coulis or whatever you fancy – you can even pipe something into the beignets if you have the time!
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Ingredients
- 2 medium free-range eggs
- 250g ricotta
- 1 tsp vanilla extract
- 50g caster sugar, plus 1 tbsp
- 200g self-raising flour
- 250g frozen mixed berries
- Icing sugar to dust
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Method
- Crack the eggs into a mixing bowl, lightly beat, then stir in the ricotta, vanilla and caster sugar. Fold in the flour to create a thick batter.
- Heat the air fryer to 200°C. Use 2 dessert spoons to scoop the batter into 8 balls, adding them to the air fryer basket in a single layer with plenty of space between each (cook in batches if needed). Cook for 6-7 minutes until golden and crisp.
- Meanwhile, put the berries in a pan with 1 tbsp caster sugar. Bring to a simmer, then bubble for about 6 minutes until broken down into a compote. Serve the doughnuts warm and dusted with icing sugar, with the berry compote for dunking.
Nutrition
- 204kcals Calories
- 5.2g (2.6g saturated) Fat
- 7.6g Protein
- 30.6g (11.2g sugars) Carbs
- 2.1g Fibre
- 0.4g Salt
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