Ready in 45 minutes
Traditional beignets are made from a sweet yeast raised dough that requires time to rise before being cut to shape and fried. This no-yeast recipe uses baking powder for leaving, requires no rising, and makes a thick batter that is spooned into the deep fat much like a fritter.
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In a large bowl whisk together flour, baking powder, salt, sugar and nutmeg. In a large measuring cup whisk together water, milk and egg. Pour into dry ingredients and whisk until smooth.
Fill a deep fryer or large heavy pot with 2 to 3 inches of peanut or canola oil and heat to 360 degrees. In batches, slide batter by spoonfuls into hot oil and fry, turning two or three times, until puffed and golden brown, about 2 to 3 minutes. (The beignets will rise to the surface of the oil as soon as they begin to puff - if not, the oil is not hot enough.) Remove from oil and drain on paper towels. While beignets are still warm, dust heavily with powdered sugar. Serve immediately.
Makes about 2 dozen.
Many people deep fry at too-high temperatures that leads to an overly browned crust and semi-cooked interior. Fry at 360 degrees - as you add fritters, the temperature of the oil will drop a bit and you will be frying at an ideal temperature of 350 degrees.
To easily coat the warm beignets with powdered sugar - place the powdered sugar an a clean bag, add the beignets, hold bag closed and shake to coat evenly.
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