The Olive Bin

Lemon-Ricotta Beignets

Heat 2 inches vegetable oil in a large deep pot over medium-high heat until it reaches 350 degrees F on a candy thermometer. (As oil is heating, watch thermometer carefully and adjust heat to keep oil from getting too hot.) NOTE:Don't use olive oil for this type of frying; its smoke point is lower, so it can "burn" and turn bitter if heated too high. Line a large plate with paper towels. In a large bowl, stir together egg, sugar, ricotta, lemon zest, Lemon olive oil, vanilla, flour, and salt until smooth. Drop heaping teaspoons 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 paper towel-lined plate briefly to drain. Dust with confectioners' sugar, if desired, and serve immediately.
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Ingredients

Number Of Servings: 4

Vegetable oil (for frying)
1 large egg
3 T sugar
1/2 C ricotta
1/4 tsp grated lemon zest
1/2 T of The Olive Bin's Lemon Olive Oil (Fused)
1/2 tsp vanilla extract
1/3 C all-purpose flour
Pinch of salt
Confectioners' sugar, optional

Directions

  1. Heat 2 inches vegetable oil in a large deep pot over medium-high heat until it reaches 350 degrees F on a candy thermometer. (As oil is heating, watch thermometer carefully and adjust heat to keep oil from getting too hot.)
    NOTE: Don't use olive oil for this type of frying; its smoke point is lower, so it can "burn" and turn bitter if heated too high.
  2. Line a large plate with paper towels.
  3. In a large bowl, stir together egg, sugar, ricotta, lemon zest, Lemon olive oil, vanilla, flour, and salt until smooth. 
  4. Drop heaping teaspoons 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 paper towel-lined plate briefly to drain.
  5. Dust with confectioners' sugar, if desired, and serve immediately.

Additional Info

Adapted from allyou.com recipe

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