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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



  • 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


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.