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In a large skillet with tall edges, like a cast iron skillet, add enough oil to be about an inch deep. Heat gently over low-medium heat while you make the donut batter.
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Line a baking sheet with paper towels, and place a wire rack on top. Set aside.
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In a large bowl, whisk together the whole milk ricotta, sugar, eggs, vanilla extract, and vanilla bean seeds until smooth. Add in the flour, baking soda, and salt. Switch to a spatula, and mix until there are no dry pockets of flour remaining. The batter will be the consistency of a soft cookie dough, and should be easy to scoop.
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Using a cookie scoop, or two spoons, scoop the dough into your preheated oil, being sure to not overcrowd the pan. Cook for about 1-2 minutes on one side, and then flip to the other and cook until deep golden brown all over.
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Place the cooked donuts onto your prepared sheet pan to drain and cool.