- Prep Time (mins)
- 5 mins.
- Cook Time (mins)
- 10 mins.
- ½ cup Frigo® Whole Milk Ricotta Cheese
- ¼ cup cream cheese
- 1 lemon, zested plus ½ tablespoon lemon juice
- 1 tablespoon honey
- 2 cans (16.3 ounces/8 each) refrigerated buttermilk biscuits
- Vegetable oil, for deep frying
- Powdered sugar
In a small bowl, beat the Frigo® Whole Milk Ricotta Cheese, cream cheese, lemon zest, lemon juice and honey with an electric mixer until smooth.
Separate the dough into individual biscuits on a clean surface. Then, with a rolling pin, flatten them to nearly double their original size. Spoon a dollop of the Frigo® Whole Milk Ricotta Cheese cream mixture into the center of each biscuit and fold them in half. Then, cut the round sides off, creating rectangles, 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 the beignets in batches in the hot oil for 2–3 minutes each, or until they’re golden brown on each side. Then, drain them on paper towels and sprinkle them generously with the powdered sugar.
Serve them warm with the extra Frigo® Whole Milk Ricotta Cheese cream mixture.
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.