Serves 4
40 min
Ricotta Beignets with Lemon-Cardamom Sugar and Lemon Glaze
Recipe GLPR84892ec3df5e7c
Fluffy deep-fried ricotta fritters dusted with fragrant lemon-cardamom sugar and finished with a smooth lemon glaze. These tender beignets are light and airy inside with a delicate golden exterior, perfect for serving warm as an indulgent dessert or sweet treat.
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Ingredients
2 teaspoons baking powder
1 cup whole milk ricotta cheese
3/4 cup all-purpose flour
1/4 teaspoon ground cardamom
4 teaspoons fresh lemon juice
1 Zest of 1 lemon
1 cup powdered sugar
pinch Pinch of salt
1/8 cup granulated sugar
2 large eggs
5 cups safflower or canola oil, for frying
Directions
In a small bowl, combine the granulated sugar with the lemon zest. Rub the mixture between your fingertips until fragrant and the sugar is moistened by the oils from the zest. Add the ground cardamom and stir until evenly distributed. Set the lemon-cardamom sugar aside.
In a separate small bowl, whisk together the powdered sugar and 2 teaspoons of the fresh lemon juice until smooth. If the glaze is too thick, add a little water, 1/2 teaspoon at a time, until it reaches a pourable consistency. Set the lemon glaze aside.
In a medium bowl, whisk together the flour, baking powder, salt, and remaining 2 teaspoons of lemon juice. In another bowl, whisk the eggs until combined, then fold in the ricotta until just blended. Fold the ricotta mixture into the flour mixture until a thick, sticky batter forms. Cover and refrigerate for at least 10 minutes.
Line a large plate or baking sheet with paper towels. Heat the oil in a medium (3 to 4 quart) saucepan over medium-high heat to 350°F, using a candy or deep-fry thermometer to monitor the temperature.
Using a medium ice-cream scoop or two spoons, carefully drop 2 to 3 beignets of batter into the hot oil, working in small batches to avoid crowding and dropping the oil temperature. Fry for 3 to 4 minutes, turning once or twice with a slotted spoon, until golden brown on all sides.
Transfer the fried beignets to the paper towel-lined plate to drain excess oil. Repeat with the remaining batter, adjusting the heat as needed to maintain 350°F oil temperature.
Once the beignets have cooled to warm (but not hot), roll each one in the lemon-cardamom sugar until evenly coated.
Drizzle the sugared beignets with the lemon glaze and serve immediately.
