By Paul Gayler
These beignets are one of those sticky, Middle Eastern-style desserts with lots of honey and nuts. Rather than the usual heavy pastries, however, they are light and fluffy little fritters.
Put the cheese, sugar and lemon zest in a bowl and beat together until smooth. Stir in the flour a little at a time, until thoroughly combined. Beat in the eggs one at a time, then set aside and leave to stand for up to 1 hour.
Put the vegetable oil in a deep-fat fryer or large saucepan and heat to 190°C, 375°F. Drop heaped teaspoonfuls of the cheese mixture into the hot oil a few at a