Click here to see the end result and how I served the beignets, as well as the help I took from recipes online. This recipe is a tweaked version of the ones mentioned in the linked blog post according to my own experience making beignets. Everything has been elaborated because as a sixteen-year-old I really dislike vague terms and instructions.
Related: Chicken Manchurian Recipe
A lot. I think 20-25? Sorry, I forgot to count that but I’m letting you know in advance, they were quite a lot. These are best served hot with tea or coffee.
- 4 cups flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 cup buttermilk
- 1/3 cup water
- 1 egg, beaten
- 1/2 tsp vanilla extract
- Vegetable oil
- Icing sugar
Buttermilk Recipe (because I did not have already-prepared buttermilk at home)
This makes just a little bit over 1 cup of buttermilk.
- Mix 1 cup milk and 2 tbsp vinegar.
- Let it sit for 15 minutes.
- Voila, buttermilk.
- Whisk the following dry ingredients in a bowl: 2 3/4 cups flour, sugar, baking powder, baking soda, salt and nutmeg.
- In another bowl, whisk the buttermilk, water, already-beaten egg and vanilla extract.
- Slowly add the flour mixture to the wet ingredients.
- If the dough is too sticky to be rolled up into a huge ball, keep adding flour until it can but make sure not to dry it out too much. I had to add an extra 1 cup of flour to my dough.
- Use a little bit of flour (literally a handful) to dust the surface of your kitchen counter before placing the dough onto it, so that it does not stick.
- Flatten the dough (in the following pictures you’ll see just how much) and use a pizza cutter (for convenience) to cut the dough into squares (the size will be visible in the pictures below).
- Pour 2 inches of vegetable oil (I didn’t exactly measure it and only used an estimate of how much it should be. The depth will be visible in the pictures below) into a saucepan and heat it until it’s hot enough for frying anything (in this case the beignets) or if you want further clarification, according to the recipe I used, it said until 325 degrees Fahrenheit, which I did not bother checking because like I mentioned, I’m just a sixteen-year-old.
- Drop a few squares at a time (I dropped 2 because my saucepan was relatively small) and wait for them to rise up and become a medium-brown until flipping the side. It took me approximately 3 minutes to fry each beignet before dropping it onto a plate.
- You don’t need to dry the beignets with a paper towel because they dried up quite quickly according to my experience, but you may if you feel like they’re too oily.
- Optional. Cut a fine line in the middle of the bottom of the beignets and use a spoon to add in any filling you’d like. Read the linked blog post (at the top) to see what I added.
- Using a sieve, dust the beignets with icing sugar.
Related: Milk Cake Recipe
- If you’ve fried the beignets and want to store them for later, I wouldn’t recommend doing so because they are best served right after frying. However, if you really need to store them for later, do not put them in the fridge. Instead, put them in an air-tight box and put them away somewhere in the kitchen or at room temperature.
- If you’ve got a lot of dough left and want to fry it later, it’ll only last for one more day before expiring. Put the dough in an air-tight box and refrigerate. When frying this after a day, let the dough cool down to room temperature and let the oil become really hot before frying because otherwise, the beignets won’t rise up and will end up very hard.