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Lemony Ricotta Stuffed Beignets
Surprisingly light and sweet Lemony Ricotta Stuffed Beignets are a delight best served warm and sprinkled generously with powdered sugar. Enjoy with a cup of your favorite coffee!
Prep Time: 5 minutes
Cooking Time: 5 minutes
Serves: 8
Yield: 16 beignets
Ingredients
- 2 cans (16.3 ounces/8 each) refrigerated buttermilk biscuits
- ½ cup Frigo® Whole Milk Ricotta
- ¼ cup cream cheese
- 1 lemon zested
- ½ tablespoon lemon juice
- 1 tablespoon honey
- Vegetable oil for deep frying
- Powdered sugar
Directions
In a small bowl, beat Frigo® Whole Milk Ricotta, cream cheese, lemon juice and zest, and honey with an electric mixer until smooth.
Separate dough into individual biscuits on a clean surface. With a rolling pin, flatten to nearly double the size. Spoon a dollop of Frigo® Whole Milk Ricotta cream mixture into the center and fold in half. Cut the round sides off creating a rectangle and gently pinch together the sides to seal up the beignets.
In a deep fryer or heavy saucepan, heat 3 – 4 inches of vegetable oil to 350°F. Fry in batches, in hot oil 2 to 3 minutes or until golden brown on each side. Drain on paper towels; sprinkle generously with powdered sugar.
Serve warm with extra Frigo® Whole Milk Ricotta cream mixture.
