Heat about five cups of oil in a medium pot or deep skillet over medium heat until it reaches 320-330°F.

Set up a cooling station by placing a wire rack over paper towels.

In a large mixing bowl, whisk together the ricotta cheese, vanilla extract, granulated sugar, and eggs until smooth.

Fold in the flour, baking soda, and salt until just combined.

Scoop the batter using a #40 cookie scoop and dip it in hot oil to prevent sticking.

Drop the dough balls into the hot oil, frying in small batches of about six at a time.

Cook for 5-7 minutes until golden brown, turning occasionally.

Remove the doughnut holes with a slotted spoon and place them on the paper towel-lined rack.

Dust with powdered sugar while they are still warm, and serve.