In a large bowl, beat eggs until foamy,

Stir in the flour, baking powder, salt, sugar and vanilla until just combined. Do not overmix!

Gently fold in ricotta.

In a dutch oven or deep skillet, heat 2 inches deep of oil to 375 degrees.

Using a small cookie scoop carefully drop batter scoop by scoop into the hot oil a few at a time.

Cook for 3-4 minutes turning frequently until golden.

Remove and drain on a plate lined paper towels. Dust with powdered sugar and serve with syrups for dipping. Makes about 28 doughnuts.