So remember what I said earlier about following recipes to a TEE and ending up with a culinary disaster? This is one of those posts.
I had a big craving for French Beignets…and if you don’t know what they are suppose to look like, they are a mix between a donut and a churro. Well, the recipe that I found made them look super awesome (by piping the batter, instead of spoon-dropping it into the oil), but instead, I got a deep-fried mess. Albeit, it was a delicious mess, because after, I’ve never come across anything deep-friend that wasn’t.
So here is how NOT to make Beignets:
- 1/4 cup water
- 1/4 cup butter
- 3 tbsp granulated sugar
- 1 cup all-purpose flour
- 3 eggs
- grated rind of half a lemon
- vegetable oil for frying
- 1 tbsp sugar for dusting
1. Over medium heat, bring water, butter, and sugar to a boil. Combine all ingredients.
2. Remove from heat, and add flour. Return back to heat, and continue to stir for 2-3 minutes, or until you have a homogeneous mixture.
3. Turn off heat, and add eggs, using a whisk to combine ingredients. Add lemon rind, whisk until ingredients are combined, and allow to cool for 10 minutes.
4. In a separate pot (or deep fryer), add 2″ of oil. Heat to 350′F.
5. Transfer batter to a piping bag, and pipe batter into the hot oil. Fry the batter on one side for a minute, or until golden brown. Flip, and allow the other side to cook as well.
6. Transfer your “beignets” (I added the quotations around this, because.. as you see.. they are NOT beignets) to a cooling rack, and dust with before they completely cool.
If this worked for you, you would have had really cute beignets. I found that the batter for this recipe was way too runny, but instead of adding more flour, I just ended up making a funnel-cake (sort of?) concoction. Next time, I’m trying Paula Deen’s recipe! — Note, she adds 7 cups of flour, as opposed to 1 cup.
(You know you’ve failed, when it looks like this)