Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- Powdered sugar for dusting
Feel free to substitute the buttermilk with a mixture of milk and a tablespoon of lemon juice if you’re in a pinch. The vanilla extract can also be swapped with almond extract for a nutty twist, reminiscent of the diverse flavors I love to experiment with in my kitchen.
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step is crucial in ensuring the beignets rise perfectly, creating that soft, airy texture.
- In a separate bowl, combine the buttermilk, eggs, and vanilla extract. Stir until well blended. The buttermilk is the star here, giving the beignets their signature tang.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until a smooth dough forms. Be careful not to overmix, as this can lead to tough beignets.
- Heat the vegetable oil in a deep pot to 350°F. A candy thermometer is a handy tool here, ensuring the oil is just the right temperature for frying.
- Using a tablespoon, carefully drop spoonfuls of dough into the hot oil. Fry in batches to avoid overcrowding, which helps achieve that crispy exterior.
- Fry each beignet for about 2-3 minutes per side, or until golden brown. Use a slotted spoon to transfer them onto a plate lined with paper towels to drain excess oil.
- Once all beignets are fried, generously dust them with powdered sugar. This final touch is what transforms them into the sweet, irresistible treats we all love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International