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Lemon-Ricotta Beignets

Photo: Ryan Benyi; Styling: A.J. Battifarano
Prep time 5 mins
Yield Serves 4 (serving size: 2 beignets)

Ingredients

  • Vegetable oil
  • 1 large egg
  • 3 tablespoons sugar
  • 1/2 cup ricotta
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/3 cup all-purpose flour
  • Pinch of salt
  • Confectioners' sugar, optional

Nutrition Information

  • calories 210
  • fat 12 g
  • satfat 3 g
  • protein 6 g
  • carbohydrate 18 g
  • fiber 0.0 g
  • cholesterol 69 mg
  • sodium 63 mg

How to Make It

  1. Heat 2 inches vegetable oil in a large deep pot over medium-high heat until it reaches 350ºF on a candy thermometer. (As oil is heating, watch thermometer carefully and adjust heat to keep oil from getting too hot.) Line a large plate with paper towels.

  2. In a large bowl, stir together egg, sugar, ricotta, lemon zest, vanilla, flour and salt until smooth.

  3. Drop heaping teaspoonfuls of batter into hot oil and fry, turning once with tongs or a slotted spoon, until beignets are golden, 2 to 3 minutes total. Remove beignets with a slotted spoon and place on a paper towel-lined plate briefly to drain. Dust with confectioners' sugar, if desired, and serve immediately.

Cook's Notes

Cook Time: 3 minutes per batch