My hang up was that the recipe is named after one of my all-time favorite New Orleans desserts that has no rival or substitutes. A dessert so amazing, so unique and so identifying in its own right that it should never have to share its name. Blame it on my upbringing in this amazing food city, call me biased, argue its validity - but in my mind nothing should be labeled as a beignet unless it looks like this:
Now, to the untrained eye these two may look similar. But trust me, they aren't - not even in the slightest. One is round and the right one is square. One is bite-sized and the right one is at least a 6-biter. One is lightly dusted with powdered sugar and the right one is covered massively. I could go on and on. Instead, I will leave you with this suggestion - if you are craving beignets then come to New Orleans and if you are wanting to make a tasty at home "doughnut-hole-type" concoction then follow my recipe below!
Lemon Ricotta "Beignets"
Adapted from All You October 2010
- Vegetable oil
- 1 large egg
- 3 tablespoons sugar
- 1/2 cup ricotta
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- Pinch of salt
- Confectioners' sugar
- Heat 2 inches vegetable oil in a large deep cast iron pot over medium-high heat until it reaches 350ºF on a candy thermometer. (As oil is heating, watch thermometer carefully and adjust heat to keep oil from getting too hot.) Line a large plate with paper towels.
- In a large bowl, stir together egg, sugar, ricotta, lemon zest, vanilla, flour and salt until smooth.
- Drop heaping teaspoonfuls of batter into hot oil and fry,
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.