Best Easy Beignets Recipes

EASY DROP BEIGNETS

Steps:

• Combine flour, water, milk, egg, baking powder, sugar, and salt in a large mixing bowl. Mix until smooth.
• Pour oil into a deep skillet or pot and heat over medium-high heat. Drop spoonfuls of batter into the hot oil. Fry, turning once, until they rise to the surface and turn golden brown and puffy, 3 to 5 minutes per batch. Drain on paper towels.

BIG EASY PUMPKIN BEIGNETS

Steps:

• Dissolve the yeast in the hot water with the kosher salt. Combine the dissolved yeast with 1 cup of the flour and mix until smooth. Form the yeast/flour mixture into a ball and place in a large bowl. Cover the bowl with a kitchen towel and set in a warm place until doubled in size, about 1 hour.
• Use a fork to beat the eggs until frothy. Add the remaining 1 1/2 cups flour and the cooking oil, mixing well with a wooden spoon or whisk. Once the yeast/flour mixture has doubled in size, combine it with the egg/flour mixture. Stir in the pumpkin puree and kefir and mix until completely smooth.
• Let stand for 1 hour. The dough should be elastic and spring back when stretched. Pour 1 1/2 inches vegetable oil into a deep, straight-sided frying pan and heat the oil to 360°F. (You can test the temperature by dropping in a small amount of the batter. If it immediately starts to bubble and float, the temperature is correct.) Using a soup spoon or a large tablespoon, drop spoonfuls of dough into the hot oil. Fry until golden brown, about 1 minute per side. Use the spoon to baste the cooking dough with a bit of oil as they fry. Drain the beignets on paper towels, then use a small sieve to dust them with powdered sugar.

EASY BEIGNETS

Steps:

• 1. In a large bowl, mix the Bisquick baking mix and milk with a fork, until the baking mix is moistened.
• 2. Form a soft dough ball, and then knead the dough about 10 times on a lightly floured flat surface.
• 3. Flatten the dough initially with your hands and then roll the dough out from the center. Leave a little thickness to the dough.
• 4. Cut the dough into strips and then into squares. You can make the squares as big as you want, but consider the size of the saucepan you are using for frying.
• 5. In a medium-sized saucepan have approximately 2 cups of oil on high heat. When the oil is hot drop in your pieces of dough about 4 at a time, because the cooking process is fast. All you basically want to do is brown the dough.
• 6. Have a plate ready to place your browned fritter on and sprinkle with powdered sugar. Continue the process. You do need to watch carefully as you cook the beignets, they cook fast.

QUICK & EASY BEIGNETS

Steps:

• 1. In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a second medium bowl, whisk together the milk, egg and butter until smooth. Pour the milk mixture into the flour mixture and whisk until just combined. Do not overwork. Refrigerate for 30 minutes.
• 2. When ready to fry, heat the oven to 275 degrees. Place a paper towel-lined platter or baking sheet in the oven. Heat 2 inches of the oil to 350 degrees in a large Dutch oven, or other heavy-bottomed pot, over medium-high heat. Alternatively, heat the oil to 350 degrees in a deep fryer following the manufacturer's directions.
• 3. When the oil is hot, drop spoonfuls of the batter into the oil in small batches, taking care not to overcrowd the pot. Cook until the exterior is golden brown and the interior is soft and fluffy, 4 to 5 minutes. Using a slotted spoon, transfer to the prepared platter in the oven to keep warm. Repeat with the remaining batter.
• 4. Dust the hot generously with powdered sugar. Serve hot.beignets

BIG EASY PUMPKIN BEIGNETS

Steps:

• Preparation Dissolve the yeast in the hot water with the kosher salt. Combine the dissolved yeast with 1 cup of the flour and mix until smooth. Form the yeast/flour mixture into a ball and place in a large bowl. Cover the bowl with a kitchen towel and set in a warm place until doubled in size, about 1 hour. Use a fork to beat the eggs until frothy. Add the remaining 1 1/2 cups flour and the cooking oil, mixing well with a wooden spoon or whisk. Once the yeast/flour mixture has doubled in size, combine it with the egg/flour mixture. Stir in the pumpkin puree and kefir and mix until completely smooth. Let stand for 1 hour. The dough should be elastic and spring back when stretched. Pour 1 1/2 inches vegetable oil into a deep, straight-sided frying pan and heat the oil to 360°F. (You can test the temperature by dropping in a small amount of the batter. If it immediately starts to bubble and float, the temperature is correct.) Using a soup spoon or a large tablespoon, drop spoonfuls of dough into the hot oil. Fry until golden brown, about 1 minute per side. Use the spoon to baste the cooking dough with a bit of oil as they fry. Drain the beignets on paper towels, then use a small sieve to dust them with powdered sugar. From The Kefir Cookbook: An Ancient Healing Superfood for Modern Life, Recipes From My Family Table and Around the World © 2018 by Julie Smolyansky. Reprinted with permission from HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.