Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.


Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Asparagus and Ricotta Beignets

Asparagus and Ricotta Beignets Related:   appetizers, bread & savory pastries, Chanukah, dairy, North America, vegetarian

Prep time: 20 minutes + 2 hours resting

Cook time: 20 minutes

Yield: 6–8 servings

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.


  • 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


  • 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.

2 Responses

  1. Gail K Dezube says:

    What do you do with the lemon zest?

Leave a Reply