You’ve probably heard of beignets before because of the long lines that they draw in New Orleans. The pillow-like fried treats covered in powdered sugar are worth the trip to New Orleans alone. This easy recipe let’s you skip the lines and have them at home. They have a simple batter that fries up in just a few minutes. What could be better?
What are beignets from Louisiana?
Beignets are closely related to a fritter or funnel cake. They are usually yeasted and raised doughs, but we skipped the yeast to create a super-simple and quick version. They are less sweet than a doughnut and dusted with powdered sugar instead of glazed.
Can you make them ahead of time?
Sadly, no. Like most fried things, beignets are best served right away while still warm. They will lose some of their airiness as they sit and won’t feel as light and wonderful as they do freshly fried.
What is the best oil for frying?
Vegetable oil! It’s what we use most often for frying as it has a very high smoke point and is also neutral-tasting, which means your food won’t take on its flavor. An oil like peanut oil has a high smoke point, but your beignets would taste like peanuts after frying.
How hot should my oil be?
Getting your oil to the right temperature is very important. For beignets, it needs to be at 375°. This will ensure your beignets get a nice, beautiful golden color, but they will also be cooked through. Any higher and your outside will burn before the inside can cook. We recommend using a candy thermometer while frying!
Can you bake these beignets?
Unfortunately, no. Our dough would be too runny and wouldn’t hold up in an oven. Frying is best for these little guys!
This content was originally published here.