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Ricotta Beignets with Lemon--Cardamom Sugar and Lemon Glaze

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • Ricotta Beignets:
  • 1 cup whole fat ricotta
  • 2 whole eggs
  • 1/8 cup sugar
  • zest of 1 lemon
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 5 cups safflower or canola oil, for frying
  • Lemon-Cardamom Sugar:
  • 1/4 cup sugar
  • zest of 1 lemon
  • 1/4 teaspoon ground cardamom
  • Lemon Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon + 2 teaspoons freshly squeeze lemon juice
  • 2 tablespoons + 1 teaspoon heavy cream


1. 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.

2. Prepare lemon-cardamom sugar: Place the sugar in a bowl and add the zest of one lemon. Using your fingertips, rub the sugar and lemon zest together until very fragrant. Add the cardamom and mix until combined.
Prepare glaze: In a separate bowl, whisk together the powdered sugar, lemon juice, and heavy cream until smooth and thick. Set aside.

3. Line a baking sheet or large plate with paper towels. Using a candy thermometer, heat the oil in a medium (3-4 quart) saucepan over medium-high heat until the temperature reaches 350 degrees Fahrenheit. Remove the beignet batter from the fridge. Using a medium ice-cream or cookie scoop (and a spoon), scoop the beignet and drop the batter gently into the hot frying oil--frying only 2 to 3 beignets at a time (do not crowd the pan, as it will cause the frying oil temperature to drop quickly).
Fry the beignets, turning them once or twice, until they are golden brown on all sides, roughly 3-4 minutes--adjusting the heat as necessary. Remove the beignets from the oil (if they are cooked all the way through, they should be relatively light in weight) and place them on the paper-towels to soak up any excess oil. Repeat with the remaining batter.

4. Allow the beignets to cool until warm, but not hot. Roll them, one at at time, in the lemon-cardamom sugar until they are evenly coated. Drizzle them with the lemon glaze and go to town.

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