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
Lemon-Ricotta Beignets
Ingredients
Number Of Servings: 4
Directions
- 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.
Additional Info
Adapted from allyou.com recipe
