Ricotta beignets from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 281) by Erin Jeanne McDowell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SpatulaClark on July 09, 2020

    Crowd-pleasing treats. Had some difficulty with thermometer/oil temp this time, which resulted in custardy centres which might have been slightly under-cooked, but this didn't bother anyone!

  • anya_sf on April 16, 2020

    I have a fear of frying, but these turned out great. I used a thermometer to monitor the oil temp. Test beignet fried at 350 and, sure enough, wasn't cooked through. With the oil between 325-330, the beignets fried up perfectly in 3-4 minutes as stated. I cooked 5 at a time. The texture was light, not greasy at all, with slightly crunchy exterior. The beignets were lightly sweet with a hint of orange. Very good.

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