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 20 donuts.


    • 2 Tbsp Aiya Cooking Grade Matcha
    • 3/4 cup Rice
    • 2 cups Water
    • A pinch of salt
    • 1 ½ tsp Baking Powder
    • 2 Tbsp Sugar
    • 1/2 cup Flour (Cake or All Purpose)
    • Lemon Zest of 1/2 a lemon
    • 1 tsp Vanilla Extract
    • Oil for Frying as needed
    • Powdered sugar and Matcha to top


    1. 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.
    2. 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.
    3. Mix in the lemon zest and vanilla extract.
    4. 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.
    5. 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.

    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!



    Click below to purchase the culinary Matcha used in this recipe: