Lemon Ricotta Crab Beignets
Servings 4 servings
Ingredients
Saffron aioli
- 2 tablespoons fresh lemon juice
- ¼ teaspoon saffron threads (about 15 strands)
- ½ cup mayonnaise
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon smoked paprika
- 1 garlic clove grated
- salt
Beignets
- 8 ounces whole-milk ricotta
- 2 large eggs
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- zest of 1 lemon
- ½ cup grated Parmigiano-Reggiano
- 8 ounces lump crab meat
- 2 tablespoons finely chopped chives
- neutral oil for frying
Instructions
- Make the aioli. Warm the lemon juice in the microwave for 10 seconds. Crumble the saffron threads into the lemon juice and let bloom for 10 minutes, until the liquid turns deep gold. Whisk the saffron lemon juice into the mayonnaise with olive oil, smoked paprika, and grated garlic. Season with salt. Chill in the refrigerator until ready to use.
- Drain the ricotta in a fine-mesh strainer for 15 minutes.
- In a large bowl, whisk together the drained ricotta and eggs until smooth.
- In a separate bowl, whisk together the flour, baking powder, salt, black pepper, and red pepper flakes.
- Add ricotta mixture, lemon zest, and grated parmesan to dry mixture. Stir until just combined. Gently fold in the crab and chives, keeping the crab in lumps.
- Heat 2 to 3 inches of neutral oil in a heavy pot or Dutch oven to 350°F.
- Working in batches, drop heaping tablespoons of batter into the hot oil. Fry 3 to 4 minutes, turning once, until deep golden brown. Transfer to a paper-towel-lined rack and season with flaky salt. Serve hot with the saffron aioli.
Video
Notes
The aioli can be made up to 2 days ahead and refrigerated.
