Part of the unique New Orleans experience is perching at the legendary (and usually rambunctious) Café du Monde (open twenty-four hours a day), ordering cups of strong chicory coffee, and popping into your mouth the small, deep-fried, doughnut-like fritters known as beignets. Covered with confectioners’ sugar, they’re also delectable with crushed fresh fruit, berries, or any fruit sauce spooned over the top. When frying the beignets, make sure not to crowd the vessel and to maintain the heat at exactly 325°F. Otherwise, they could be greasy and soggy.
Makes about 6 servings
INGREDIENTS:
- 3 cups all-purpose flour
- 21⁄2 tablespoons baking powder
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1 cup whole milk
- 1 cup water
- 1 large egg, beaten
- Vegetable oil for deep frying
- 1⁄2 cup confectioners’ sugar
INSTRUCTIONS:
- Sift together the flour, baking powder, sugar, and salt into a large bowl. In a small bowl, combine the milk, water, and egg and whisk till well blended. Add the wet ingredients to the dry ingredients and stir till the batter is well blended and smooth.
- In a deep-fat fryer or deep, heavy skillet, heat about 2 inches of oil over moderately high heat till it reaches 325°F on a deep-fat thermometer. Drop the batter by heaping teaspoons into the fat about 10 at a time (never crowding the vessel), fry till golden brown, 6 to 7 minutes, and drain on paper towels. Place the confectioners’ sugar in a fine sieve and sprinkle generously over the beignets.
