- 3 large eggs
- 1½ vanilla beans, split and scraped
- ¾ cup all-purpose flour
- ⅓ cup granulated sugar
- 1¼ tablespoons baking powder
- Pinch kosher salt
- 1½ cups homemade or store-bought ricotta cheese
- Canola or grapeseed oil
- Confectioners’ sugar, for serving
- Bonne Maman Blackberry Preserves for topping
Whisk the eggs and vanilla beans together in a small bowl.
Whisk the flour, sugar, baking powder and salt together in a large bowl. Make a well in the center of the flour mixture. Add the egg mixture and the ricotta. Use a wooden spoon to combine, stirring until there are no dry streaks. Cover the bowl with plastic wrap and set aside in a dry, warm and draft-free spot until the batter has expanded and the interior is airy, 2 hours (the batter can be left out for up to 5 hours).
Heat 2 inches of oil over medium heat in a medium heavy-bottomed saucepan until the oil reaches 350° on a digital thermometer.
Use a tablespoon measure to drop a generous spoonful of batter into the oil. Drop more tablespoons of batter into the pan, making sure the beignets have plenty of space to move around as they fry. Fry until each is browned on all sides, about 3 minutes per beignet (they’ll flip over on their own). Use a frying spider or slotted spoon to transfer the beignets to a paper-towel-lined plate. Cook the remaining batter, making sure the oil comes back up to 350° between batches.
Cool the beignets a few minutes, drizzle some Bonne Maman Blackberry Preserves over the beignet and then shower with plenty of confectioners’ sugar and serve.
Yield: 1 dozen beignets