Glazed Strawberry Ricotta Doughnuts

Glazed Strawberry Ricotta Doughnuts (No Yeast) 10 oz whole milk ricotta cheese 2 eggs 3 Tbsp Strawberry sauce 2 cups flour 1 tsp baking soda ¼ tsp salt 3 Tbsp white granulated sugar 1 tsp vanilla About 5 cups of vegetable oil for frying Strawberry Icing: 1 1/4 cups powdered sugar 4 Tbsp strawberry sauce 2 Tbsp whole milk __ Recommended: cookie scoop 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.