Lemon Ricotta Beignets Recipe
  • Filling
  • ¾ cup sugar
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
  • ½ cup fresh ricotta cheese, drained overnight
  • 1 tablespoon sugar
  • zest of 1 lemon
  • Dough
  • 1¾ cups unbleached all-purpose
  • ¼ cup plus 1 tablespoon sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon freshly grated nutmeg
  • finely grated zest of 1 lemon
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1 large egg yolk
  • ¼ cup honey
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon purse vanilla extract
  • 1 cup (8 ounces) ricotta cheese
  • peanut oil, for frying
  1. In a shallow bowl, whisk together the sugar, cinnamon, and salt; set aside.
  2. Whisk together the ricotta, sugar and lemon zest. Cover a plate with a sheet of waxed paper or plastic wrap. Drop 15 separate heaping teaspoonfuls of the ricotta mixture onto the plate. Freeze until firm, at least 30 minutes.
  3. In a medium bowl, whisk together the flour, sugar, baking powder, nutmeg, lemon zest, and salt. In another bowl, whisk together the eggs, egg yolk, honey, butter, and vanilla. Make a well in the center of the flour mixture and pour the egg mixture into it. Using a rubber spatula, fold the two together. Then fold in the ricotta until well-combined.
  4. Transfer the dough to a 12x16 inch sheet of waxed paper. Place a second sheet of waxed paper on top, and roll out the dough into an 11x14 inch oval, about ¼ inch thick. Set the dough, still between the sheets of waxed paper, on a baking sheet and freeze until it is firm enough to cut, about 30 minutes.
  5. Remove the dough from the freezer and remove the top sheet of waxed paper. Dust the dough with flour and replace the waxed paper. Flop the dough over; remove and discard the top sheet of waxed paper. Now the dough is lessened from the paper and is easy to cut.
  6. Using a floured 2-inch round cutter or inverted drinking glass, cut out 30 rounds of dough. Line the baking sheet with a clean piece of waxed paper, place the rounds on the baking sheet, and put the sheet in the refrigerator to keep the dough cold as you work.
  7. Removing 4 rounds at a time to work with, sandwich 1 teaspoon of the ricotta mixture between 2 rounds of dough and pinch the edges together to seal them. With lightly floured hands roll each beignet into a ball. Repeat until all of the beignets are complete. (The beignets can be kept, well wrapped, in the refrigerator for up to 1 day before frying.)
  8. Fill a heavy medium saucepan with 2½ inches of oil and heat it over moderately high heat until a deep-frying thermometer registers 350F. Fry the beignets in batches of three, gently turning them over once with a slotted spoon, until dark golden, about 3 minutes. Transfer them with the slotted spoon to paper towels to drain. Toss the warm beignets in the cinnamon-sugar and serve immediately.
Recipe by Feminine Modern at https://www.michelle-s.com/blog/2014/02/lemon-ricotta-beignets-recipe/