Make Ahead and Storage: The beignet batter can be made up to 1 day ahead and stored in an airtight container in the refrigerator. The beignets are best served hot, or at least within a few hours of being made. Why It Works: While the flour provides structure and the eggs keep things bound together, the ricotta is the true base of this batter, giving it a slightly tangy flavor and a tender texture. The right fry temp is key: You want the beignets to brown slowly enough that they cook all the way through--if the oil is too hot, they'll look golden but be uncooked in the middle. Pro Tip: If you make the batter ahead and refrigerate it, it's best to bring it to room temperature before frying (adding cold batter to the oil will cause the frying temperature to fluctuate drastically). But if you are pressed for time, just let the batter sit at room temperature for 15 to 20 minutes, which is about how long it will take to heat the oil. Vanilla Sugar: To make vanilla sugar, dump 2 pounds (907 grams or 4 2/3 cups) granulated sugar into an airtight container. Add up to 5 leftover vanilla pods, mixing them into the sugar. As you use the sugar, replace it with an equal amount of uninfused granulated sugar.