Fresh cheese beignets rolled in sugar

Drain about 250 g fresh cheese in a fine-mesh sieve to remove the excess water and put it in a bowl.

Work in the sugar with a whisk until it dissolves a little, breaking up the cheese.

Incorporate one egg and one egg yolk into a fairly liquid mixture.

Sift the flour over bit by bit and mix to a thick batter, adding extra flour until it is not runny and falls from a spoon in chunks.

Cover with plastic wrap touching the batter and rest one hour in the fridge.

Heat 1.2 litres sunflower oil in a pan to 170C, checking with a thermometer; keep the handle turned away.

With two spoons, drop a test piece of batter into the oil; it puffs and colours within about five minutes.

Fry the rest two, three or four at a time, checking the temperature, and lift out with a skimmer.

Roll the beignets in sugar.

Variation: flavour the batter with lemon or orange zest or a liqueur.