Ricotta Beignets with Lemon-Cardamom Sugar and Lemon Glaze
These ricotta beignets! I can barely contain my excitement. THEY ARE JUST SO DAMN FLUFFY. [Sorry, I’ll stop yelling.]
I, like most of you, do not make fried beignets (doughnuts, whatever you want to call them!) all that often. I love them, don’t get me wrong, but they are sort of a pain in the ass.
Yeast, resting, rolling of dough, cutting of dough, multiple risings. I’m tired just thinking about it all.
That being said, I’m firmly in the ‘fried, not baked’ doughnut camp. Don’t get me wrong, I love a good baked doughnut every now and then, and would happily take some off of your hands if you’re offering–but to me, baked doughnuts taste like cake.
Or a really delicious muffin…served up in the shape of a doughnut.
These ricotta beignets are the best of both worlds. You can now have your fried doughnuts and eat them too. But these guys are a million times more fluffy than regular doughnuts. I mean, look at that texture!
The batter can be thrown together in less than 5 minutes, and there is very little mess and absolutely no wait time involved. You know, besides the amount of time needed to heat the oil. Unfortunately, that is one step that I can’t eliminate no matter how hard I try.
Grab a container of whole fat ricotta at the store, and I’m fairly sure you will have already have everything else you need to make these.
Honestly, these ricotta beignets would work well with practically any glaze, dip, flavored sugar, or topping known to man! I have a running list of flavor combinations ingrained in my brain after making these (and might need to share some more renditions over the next few months!).
I had a hard time choosing, so I decided to do two things: roll them in lemon-cardamom infused sugar, and also drizzle them with a thick and tangy lemon glaze. In doing that, I learned a very important lesson: never choose one or the other, always do both!
The addition of the lemon sugar and glaze helps make them bright and citrus-y, and perfect for these last few days of summer weather. The hint of cardamom (does anyone else feel like cardamom is the cable-knit sweater of all spices?) lends a warmth that makes me crave fall, cozy blankets, and that ingredient that starts with a ‘p’ and ends with an ‘umpkin’.
Recipe Note: Try to keep the temperature of the oil as steady as possible (fry only a few doughnuts at a time), make sure your scoops of batter are on the smaller side, and only remove them from the oil when they are golden brown on all sides and relatively light in weight. Since the batter is relatively wet, these steps will ensure that they are cooked all the way through!
Beignet batter can be made up to a day in advance and kept stored in an airtight container the fridge. Doughnuts are best served immediately, but can be stored at room temperature for 1 to 2 additional days (drizzle with the lemon glaze before serving). The leftover frying oil can be poured through a fine-meshed sieve (to remove any fried bits) and used for another recipe. A Beautiful Plate provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.
Serving Size: 1
Amount Per Serving: Calories: 562Total Fat: 56gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 50gCholesterol: 23mgSodium: 75mgCarbohydrates: 14gFiber: 0gSugar: 9gProtein: 3g
Beignet batter can be made up to a day in advance and kept stored in an airtight container the fridge. Doughnuts are best served immediately, but can be stored at room temperature for 1 to 2 additional days (drizzle with the lemon glaze before serving). The leftover frying oil can be poured through a fine-meshed sieve (to remove any fried bits) and used for another recipe.
A Beautiful Plate provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.