Yesterday was Mardi Gras. Beignets were calling my name. Because it was Mardi Gras, and seemed apropos. I turned to Paula Deen, queen of all things Southern food, and used her recipe.
It was pretty easy, and they turned out well. Simply follow her directions, and mix everything up. Once the dough has risen, roll it out, and cut into squares. A pizza cutter works really well for this.
Slide a couple of them in at a time; keeping flipping them so that fry evenly. When they’re golden brown, they’re done. Scoop them out with a slotted spoon, and lay on paper towel to drain. After a minute, toss them in a ziploc bag with powdered sugar until they are covered. Serve immediately! Reheated beignets just aren’t that great.
Lessons I learned while deep frying:
- The oil can and will heat up higher than you want it. And then your beignets will burn. Watch your candy thermometer
- Never, EVER let water come in contact with the hot oil. Bad things will result.
- A fan above your stove is always recommended. As is an open window.
- A metal slotted spoon is by far superior to a plastic one.
I wanna know: Do you fry food often? What else should I remember if I ever do this again?