Thursday, March 01, 2007


adapted from King Arthur Flour Baker's Companion

2 1/2 pounds vegetable shortening for frying
1 cup milk
1 large egg
1/4 cup vegetable oil or melted butter
4 drops lemon oil
2 cups white whole wheat or all-purpose flour
1 1/2 tablespoons baking powder
1 teaspoon salt
2 tablespoons granulated sugar
1/4 cup powdered sugar, for sprinkling on beignets

1. Heat vegetable shortening in a deep fat fryer or in a large deep potto 350ºF. Make sure there is at least 2 inches of fat in the pot.

2. Mix the milk, egg, vegetable oil and lemon oil with a whisk, set aside. In a separate bowl, combine the flour, baking powder, salt, and granulated sugar. Mix to combine. Add the milk mixture to the flour mixture. Stir until smooth.

3. Drop the batter by tablespoonful into the hot grease. Fry four or five beignets at a time, making sure that there is plenty of room for them to expand and float around. Fry the beignets for about 2 minutes per side. Most of the beignets will turn themselves over, but keep an eye on the pot in case one gets stubborn. Use a slotted spoon to remove them from the oil and drain them on paper towels.

4. Serve beignets hot with a sprinkling of powdered sugar. Recipe makes between 18-30 beignets, depending on the size you make them.

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