Asparagus and Ricotta Beignets
Light, fluffy, with a crispy exterior, these asparagus and ricotta beignets are a perfect appetizer or side dish. For added convenience, these beignets can be made ahead of time and warmed in the oven.
Ingredients
- 1 tablespoon olive oil
- 24 ounces ricotta cheese
- ½ cup pecorino cheese
- 3 cups thinly sliced asparagus
- 3 large eggs
- 2 sprigs thyme
- 3 tablespoons chopped basil
- Zest of 1 lemon
- 1½ cups flour
- 2 tablespoons baking powder
- Vegetable oil, for frying
- Salt and pepper to taste
Preparation
- Heat olive oil in a pan, add asparagus, season with salt and pepper and sauté until tender. Set aside to cool. Mix ricotta and pecorino with eggs, thyme, basil and zest. Combine flour and baking powder, then gently mix in cheese-and-egg mixture, being careful to avoid overmixing. Fold in sautéed asparagus, and let batter rest for 2 hours.
- Pour vegetable oil into a saucepan and heat to 325 degrees. Measure out a tablespoon-sized portion of batter into oil and cook for 2 to 3 minutes per side. Season with salt and pepper. Serve immediately, or drain on paper towels and reheat in a hot oven when ready to serve.
Ari Gejdenson
What do you do with the lemon zest?
Good catch! It’s been updated. You mix it into the cheese with the herbs.