Ricotta Beignets Recipes

RICOTTA BEIGNETS

Ricotta Beignets image

I love yeast-risen doughnuts, but I adore this beignet recipe, which takes you from zero to doughnuts in 45 minutes or less. This batter is simple to whip up and it cooks fast. When I make these for a houseful of guests, the aroma is enough to wake everyone up. The beignets disappear just as quickly as they appeared, accompanied by sighs of satisfaction.

Provided by Erin Jeanne McDowell

Categories dessert

Time 45m

Yield About 55 beignets

Number Of Ingredients 11

Ingredients

489 grams (2 cups) ricotta cheese (whole-milk is best), at room temperature
170 grams (3 large) eggs, at room temperature
27 grams (1 large) egg yolk, at room temperature
66 grams (1/3 cup) granulated sugar
1/2 vanilla bean, split lengthwise
6 grams (1 tablespoon) finely grated orange zest
210 grams (1 3/4 cups) all-purpose flour
12 grams (1 tablespoon) baking powder
1 gram (1/4 teaspoon) fine sea salt
About 967 grams (4 cups) vegetable oil for deep-frying
Powdered sugar, for finishing

Steps:

Cover a baking sheet with several layers of paper towels.
In a large bowl, whisk the ricotta to loosen it slightly. Add the eggs and egg yolk and whisk to combine. Add the granulated sugar and orange zest and whisk to combine. Scrape the seeds from the vanilla bean and add the seeds to the bowl (use the pod for vanilla sugar; see Chef's Notes) and whisk to combine. Add the flour, baking powder, and salt and whisk just to combine--do not overmix. The batter can be used immediately or refrigerated overnight (see Chef's Notes).
In a medium pot, heat about 4 inches of oil over medium heat. You can either attach a deep-fry or candy thermometer to the pot and heat until it reads around 325 degrees F (162 degrees C) or just use a little bit of batter to test the oil temperature: If the batter immediately sizzles and rises to the surface, the oil is ready; if the batter begins to brown immediately, the oil is too hot--remove it from the heat and let it cool somewhat, then try the test again.
Working in batches so you don't overcrowd the pot, drop tablespoons of dough (I use a No. 60 or 1-tablespoon scoop, but you can just wing it) into the hot oil and fry, turning occasionally, until the beignets are golden brown on both sides, 3 to 4 minutes. Use a slotted spoon or a spider to lift the beignets out of the oil and set them on the paper towels to drain.
Transfer the warm beignets to a serving platter. Sift powdered sugar generously over them and serve immediately.

RICOTTA FRITTERS

Ricotta Fritters image

Provided by Lillian Chou

Categories Dessert Kid-Friendly Ricotta Spring Summer Deep-Fry Party Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 3 dozen fritters

Number Of Ingredients 11

Ingredients

4 to 6 cups vegetable oil
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon grated lemon zest
1 cup whole-milk ricotta
2 large eggs, lightly beaten
2 tablespoons granulated sugar
1 1/2 teaspoons pure vanilla extract
Confectioners' sugar for dusting
Special Equipment
a deep-fat thermometer

Steps:

Heat 1 1/2 inches oil in a large wide heavy saucepan until it registers 370°F.
Meanwhile, whisk together flour, baking powder, zest, and 1/4 teaspoon salt in a bowl. Whisk together ricotta, eggs, granulated sugar, and vanilla in another bowl, then whisk in flour mixture.
Working in batches, gently drop in level tablespoons of batter and fry, turning occasionally, until deep golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
Dust generously with confectioners sugar.

BEIGNETS

Beignets image

Provided by John Besh

Yield Makes 30

Number Of Ingredients 9

Ingredients

1 cup lukewarm milk, about 110°F
1/2 cup granulated sugar
1 package dry yeast
4 cups all-purpose flour
1/2 cup melted butter
1/2 teaspoon salt
1/2 teaspoon vanilla extract
4-6 cups canola oil
1 cup powdered sugar

Steps:

1. Pour the warm milk into a large bowl. Mix 1 tablespoon of the granulated sugar, the yeast, and a heaping tablespoon of the flour into the milk, mixing with a whisk, until both the sugar and the yeast have dissolved.
2. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, salt, and vanilla. Add the remaining flour and sugar, folding them into the wet ingredients with a large rubber spatula. Knead the dough by hand in the bowl for about 5 minutes, then cover the bowl with plastic wrap and refrigerate the dough for 6-8 hours.
3. Remove the dough from the refrigerator and roll out on a floured surface to a thickness of 1/4 inch. Cut into 2-inch squares, cover loosely with plastic wrap, and allow the beignets to rise for about an hour.
4. Heat the oil in a large deep skillet over high heat until it reaches 350°F. Use a candy thermometer to check temperature. Fry the beignets in small batches in the hot oil, turning them every 30 seconds or so with tongs, until golden brown all over. Use tongs to remove beignets from the oil and drain on paper towels. Put the powdered sugar into a fine-mesh strainer and dust the warm beignets generously with the sugar.

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Prepare ricotta beignets: In a bowl, mix the ricotta, eggs, sugar and lemon until well combined. In a seperate bowl, whisk together the flour, baking powder, and salt. Using a spatula, fold the dry ingredients gently into the ricotta mixture until just combined. Refrigerate the batter while you prepare the lemon-cardamom sugar and lemon glaze.
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Prepare glaze: In a separate bowl, whisk together the powdered sugar, lemon juice, and heavy cream until smooth and thick. Set aside.
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