New Orleans Beignets
"The barley flour make this authentic."
photo by COOKGIRl
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
24 beignets
- Serves:
- 6
ingredients
- 1 2⁄3 cups all-purpose flour
- 1⁄2 cup barley flour
- 1⁄4 cup sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2⁄3 cup buttermilk, room temperature
- 1 large egg, room temperature
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1⁄2 gallon vegetable oil (for frying)
- powdered sugar, for sprinkling
directions
- In a large mixing bowl, combine the all-purpose and barley flours, sugar, baking powder, baking soda and salt. Mix well.
- In a separate bowl, whisk together the buttermilk and egg.
- Add the melted butter and vanilla, mixing well.
- Add the liquid ingredients to the dry ingredients and mix well.
- Divide the dough into two balls.
- On a floured surface, knead each ball 10 to 20 times and roll out into a 9 x 9 inch square that is 1/8 inch thick.
- Cut the big square into 12 smaller squares.
- Pour oil into cast-iron Dutch oven or other deep, heavy bottomed pot until it reaches a depth of 3 to 4 inches. Heat oil over medium-high heat to 375 degrees.
- Fry 3 or 4 beignets at a time, turning once shortly after dropping them into the hot oil, for about 2 minutes or until lightly browned on both sides.
- Remove with a slotted spoon and drain on paper.
- Sprinkle with powdered sugar.
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Reviews
-
every other beignet recipe I have tried fell short.. this one did not.. second only to cafe du monde itself!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
