Italian Matcha Donuts
Our Italian Matcha Donuts take their inspiration from a traditional Italian treat; on St. Joseph's Day, street vendors sell delicious rice donuts like these all over Italy.
[Makes about 20 donuts]
[Ingredients]
Aiya Cooking Grade Matcha........ 2 tbsp
Rice.............................................. 3/4 cup
Water............................................ 2 cups (17oz)
Salt............................................... a pinch
Baking Powder.......................................... 1 1/2 teaspoon
Sugar............................................................ 2 tbsp
Flour (Cake or All Purpose)............. 1/2 cup
Lemon Zest................................... 1/2 lemon
Vanilla Extract............................... a dash
Oil for Frying.................................. as needed
Aiya Cooking Grade Matcha........ for coating
Powdered Sugar............................. for coating
Note: If you find using rice makes the donuts too mushy, you can use flour instead. Just be careful! Put too much flour and they might come out hard!
[Instructions]
- Put the water and salt into a pot with the rice and simmer on low until it takes on a porridge-like consistency. Place in a cool place and allow it to ferment overnight.
- Sift the matcha, sugar, and flour together and mix into the rice. Allow the mixture to ferment longer until it increases to about double its size.
- Mix in the lemon zest and vanilla extract.
- Pour the cooking oil into a heavy bottom stock pot and heat. Once the oil is hot, use a spoon and scoop balls of dough into it. Fry until they are done - the dough will float to the top. Take care not to drop the batter into the oil too forcefully so as to not splash yourself.
- Remove the finished donuts from the oil with a slotted spoon and place on paper towels to drain any excess oil. Sift some matcha and sugar over them while they are still hot so the coating sticks nicely.
