3 cups ricotta
1/2 cup brown sugar
2 oz. apple butter or apple sauce
1 pinch salt
1 1/2 cups flour
1 T. baking powder
1 Granny Smith apple, peeled/cored/diced
Whip together eggs, ricotta, brown sugar, apple sauce/butter. Dice apples and add.
Sift together salt, flour and baking powder.
In a large mixing bowl, fold together ricotta mixture and dry ingredients just until combined. Do not overmix.
In a deep pan, heat oil to 375 degrees. Drop beignets by heaping tablespoon into oil and fry until dark golden brown.
Serve with Crème Anglaise and Carmel Sauce. Garnish with powdered sugar and cinnamon.
Extra batter will keep for a day or two in the refrigerator.