b'Vitas Ricotta DoughnutsGALE GANDMakes 30 or more doughnuts; recipe may be cut in halfFOR THE DOUGHNUT BATTER:6 eggsV cup C&H or Domino Sugar1 pound ricotta2V cups flour1 heaping tablespoon baking powder1 teaspoon pure vanilla extract1 teaspoon grated lemon rindCanola oil or Pompeian Extra Light Tasting Olive Oil, for fryingC&H Powdered Sugar or Domino Confectioners Sugar, for sprinkling on the doughnutsSPECIAL EQUIPMENT:Small ice-cream scoopFrying thermometerFOR THE LEMON CREAM DIPPING SAUCE:2 eggsV cup C&H or Domino SugarBd cup freshly squeezed lemon juice (from 3 to 4 lemons)Freshly grated zest of V lemonIce, for an ice bath2 tablespoons unsalted butter, slightly softened at room temperatureV cup chilled heavy creamTO PREPARE THE DOUGHNUTS:Mix the batter ingredients in order with a wooden spoon, being careful not to overmix. You can place the batter in the refrigerator at this point and keep it there till youre ready to fry, up to 48 hours. You may have to increase the frying time slightly to compensate for the colder batter.Heat the oil in a large saucepan to 325 degrees. Drop the batter by small ice-cream-scoopfuls or teaspoonfuls into the oil and deep-fry for 3 minutes, turning the doughnuts often till golden brown on each side. Break the first doughnut open to check that it is cooked all the way through.Drain the doughnuts on paper towels or a brown paper bag and sprinkle heavily with powdered/confectioners sugar, or place them in a resealable bag of powdered/confectioners sugar and shake them well to coat. Serve in a bowl or on a platter with a side of the lemon cream as a dipping sauce.TO PREPARE THE LEMON CREAM DIPPING SAUCE:Bring about 2 inches of water to a simmer in a large saucepan. In the bowl of a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until very light 63'