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Recipe by MyRecipes October 2010


Credit: Ryan Benyi; Styling: A.J. Battifarano

Recipe Summary test

5 mins
5 mins
Serves 4 (serving size: 2 beignets)


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

Chef's Notes

Cook Time: 3 minutes per batch

Nutrition Facts

210 calories; fat 12g; saturated fat 3g; protein 6g; carbohydrates 18g; cholesterol 69mg; sodium 63mg.