In France, beignets are any fruits, vegetables, even cheese that are dipped in batter and fried. In New Orleans, USA, they refer to square doughnuts covered generously with confectioners’ sugar. Here, they can only mean one thing. Yes, why not? Especially when they are sooooooo irresistibly delicious with the following ingredients.
Mix all ingredients together until smooth. A mixer with a paddle attachment will save you a lot of time. Then refrigerate the batter for at least 2 hours or until you are ready to fry. You can refrigerate it for up to a day before frying.
Just before serving, heat 2 or 3 inches of oil in a deep, heavy pot. Make sure the thermometer registers 365 degrees F. or test the oil before frying.
Hint: Beignets will absorb lots of oil if they are fried at temperature below 365 degrees Fahrenheit. Frying them at too high temperature, on the other hand, will cause a crust to form so quickly that the inside does not have a chance to properly cook.
Drop rounded tablespoonfuls of ricotta-sweet potato mixture into the hot oil. Fry 2 or 3 beignets at a time to avoid crowding the pot. Move them around in the oil so that they cook and brown evenly.
Remove these delicious ricotta-sweet potato "fried cookies" from oil and drain on paper towels. Dust with confectioners’ sugar and serve warm.
HINT: Do allow the oil to return to 365 degrees F. between batches.
