- 3 large eggs
- 1½ vanilla beans, split lengthwise and seeds removed and reserved
- ¾ cup all-purpose flour
- ⅓ cup granulated sugar
- 1¼ tablespoons baking powder
- Pinch kosher salt
- 1½ cups ricotta cheese
- Finely grated zest of ½ lemon
- Canola or grapeseed oil
- 1½ cups confectioners’ sugar
- ½ cup Bonne Maman Raspberry Preserves
In a small bowl, add the eggs and vanilla seeds and whisk to combine.
In a large bowl, add the flour, sugar, baking powder and salt and whisk to combine. Make a well in the center of the flour mixture. Add the egg mixture, ricotta and lemon zest. Use a wooden spoon to combine, stirring until there are no dry spots. 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, at least 2 hours (the batter can be left out for up to 5 hours).
Heat 2 inches of the oil over medium heat in a medium heavy-bottomed saucepan until the oil reaches 350° on an instant-read 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, then shower with the confectioners’ sugar and serve with the Bonne Maman Raspberry Preserves.
Serves: 1 dozen beignets