Easy Simple Louisiana French Quarter Yeast Free Beignet Recipe
You've probably know about beignets 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. But if you are not in the mood to just hop on a plane, this easy recipe lets you skip the lines and have them at home. A traditional beignet is made from a yeasted dough, but to make things even simpler we made a dough that doesn't use any and skips the rise times that yeast would require. This dough comes together in minutes and fries up easily.
What are New Orleans style beignets?
Beignets are the cousin of fritters and 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.
Traditional beignets are a fried French pastry, typically made from a pâte à choux, which is an eggy batter that puffs and creates an airy inside. Beignets now can be made from several different types of doughs. Yeasted are the most common you'll find in New Orleans.
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?
In this cake, baking won't cut it. Our dough would be too runny and wouldn't hold up in an oven. Frying is best for these little guys!
If you tried your hand at frying up a batch of these beignets, let us know how they came out in the comments below!
Yields: 15
Prep Time: 0 hours 10 mins
Total Time: 0 hours 30 mins
1 1/4 c. all-purpose flour
1 tsp. baking powder
1/8 tsp. kosher salt
2 large eggs, separated
1/2 c. granulated sugar
1 tbsp. melted butter
1 tsp. pure vanilla extract
Vegetable oil, for frying
Powdered sugar, for dusting
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- In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, combine egg yolks, sugar, ¼ cup water, melted butter, and vanilla and stir to combine. Fold into dry ingredients until just combined.
- In a large bowl using a hand mixer, beat egg whites on medium speed until soft peaks form, then fold into batter.
- In a large pot, heat oil to 375º. Drop small spoonfuls of batter into hot oil and fry until golden, about 5 minutes. (You want to keep the oil at 375º to make sure they cook all the way through.) Transfer to a paper towel–lined plate.
- Dust with powdered sugar before serving.
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Source: https://www.delish.com/cooking/recipe-ideas/a19464801/easy-beignets-recipe/