Heart2Heart

 Lemon-Ricotta Beignets

Prep: 5 min

Cook: 3 min per batch

Serves: 4

Cost per servings: 58 cents

Vegetable oil

1 large egg

3 Tbsp sugar

1/2 cup ricotta

1/2 tsp grated lemon zest

1/2 tsp vanilla extract

1/3 cup all-purpose flour

Pinch of salt

Confectioners' sugar, optional

1. Heat 2 inches vegetable oil in a large deep pot over medium-high heat until it reaches 350F on a candy thermometer. (As oil is heating, watch thermometer carefully and adjust heat to keep oil from getting to hot.) Line a large plate with paper towels.

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

3. 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.

Kitchen Tips

• Turn up the heat. - Be sure the oil is hot enough before dropping in the batter; otherwise you'll end up with soggy fritters. If you don't have a candy thermometer, you can check the oil's temperature by dropping in a bit of batter. If the oil bubbles and the batter rises to the top, proceed with the recipe.
• Coo and serve. - These tasty treats puff up as you cook them, then shrink again soon after they're out of the pot. For the best flavor and texture, serve them as you make them or just afterward.
• Try a different taste. - Swap orange or lime zest for the lemon to create a delicious twist on this recipe.