I realise I referenced my New Orleans (NOLA) trip the other day so maybe it’s a sign that I need to go back. I have a theory: when you are trying a new dish or drink that has become so popular it is found on menus everywhere instead of just at it’s original source or the place that specialises in it, you probably should have the products of copycats first so that you are not forever disappointed and save the best for last.
Let me explain, when I went to NOLA I went to Café du Monde for beignets, I don’t think they serve anything else so you know they are serious. The beignets arrived inconspicuously on the table, what appeared to be fried dough covered in piles of confectioner’s sugar turned out to be incredibly light French-style fritters dusted with sweet goodness.
While of course I would encourage you to visit Café du Monde, until then bring NOLA to your kitchen with these little beignets!
Beignets
Water, butter, sugar, and salt to a saucepan and bring to a fast boil.
Butter, Sugar and Water
Butter, Water and Sugar
Remove the pan from heat and quickly stir the flour in until it becomes a paste.
Making a paste
Cook the paste over low heat, beating briskly, until the ingredients are thoroughly combined and the dough leaves the sides of the saucepan cleanly. Remove the pan from the heat. Add the eggs, one at a time, beating well after each until combined. Beat the paste by hand using a whisk until it is smooth and glossy and then stir in the vanilla.
Add the egg to paste
In a deep fryer, heat the oil until 370F degrees and then drop the dough with a teaspoon into the oil, and fry the beignets in batches of 5-6 , turning them halfway through until golden brown (about 5-6 minutes).
Deep fry the beignets
With a slotted spoon, drain and pat dry with some paper kitchen towel. Sprinkle the beignets with icing sugar through a sieve and serve immediately.
Sprinkle with sugar
Beignets
Live, Love, Eat!
April x
- 1 cup water
- 115 g unsalted butter
- ¼ teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup sifted plain flour
- 3 large eggs
- 2 teaspoons vanilla
- vegetable oil, for deep frying
- Icing sugar
- Add the water, butter, sugar, and salt to a saucepan and bring to a fast boil.
- Remove the pan from heat and quickly stir the flour in until it becomes a paste.
- Cook the paste over low heat, beating briskly, until the ingredients are thoroughly combined and the dough leaves the sides of the saucepan cleanly.
- Remove the pan from the heat. Add the eggs, one at a time, beating well after each until combined. Beat the paste by hand using a whisk until it is smooth and glossy and then stir in the vanilla.
- In a deep fryer, heat the oil until 370°F and then drop the dough with a teaspoon into the oil, and fry the beignets in batches of 5-6 , turning them halfway through until golden brown (about 5-6 minutes).
- With a slotted spoon, drain and pat dry with some paper kitchen towel. Sprinkle the beignets with icing sugar through a sieve and serve immediately.
DO THESE HAVE A BIT OF SAVORY IN THEM SINS=CE THEY ARE KNOWN AS FRITTERS