800-570-3355 Susie Fishbein Recipes
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Beignets
Photo attribution: John Uher
Ingredients
Beignets
- canola oil
- 1 cup milk of soymilk
- 1 cup water
- 1 large egg
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 4 teaspoons sugar
- 1-2 firm bananas, cut into1⁄2-inch slices (optional)
- confectioner’s sugar
Fruit Sauce
- 1 1/4 cups sugar
- 1/4 cup water combination of blueberries, blackberries strawberries, and frozen rhubarb to equal 2 pounds of fruit
- Zest from 1/2 lemon
- Juice from 1 lemon
- 1/4 cup marsala wine
INSTRUCTIONS
Beignets
Pour the oil into a deep pot to a depth of 3-4 inches. Heat the oil to 355 degrees. You can also use a deep fryer. Meanwhile, in a large bowl with the mixer at medium-high speed, combine the milk, water, and egg. Add the flour, baking powder, salt, and sugar. Mix until the batter is smooth. Using a 1⁄8cup measure, drop the batter into the hot oil and fry for about 3-4 minutes. Don’t make them much bigger or the inside won't cook properly. The beignets will float to the surface; turn them a few times until the beignets are golden on both sides. Drain on paper towels and either roll in or use a strainer to sprinkle on the confectioner’s sugar. Serve hot.
Yield: 8-10 beignets
Fruit Sauce
Cook the sugar and water whisk and cook for 4 minutes. Add the fruit and cook for 40- 45 minutes on low. Stir every 5 minutes. If there is too much water turn to medium to cook some of the water out, then, turn the heat back down.
Stir in the lemon zest, juice, and marsala wine.
Transfer to a container.
Serve with beignets.
