Beignets

Beignets could be called French crullers. They are richer, but lighter than the more familiar crullers.

• 1/2 cup water
• 1/2 stick butter
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup flour
• 4 large eggs
• 2 teaspoons vanilla
• Oil or lard for deep frying
• Confectioners sugar

In a medium saucepan, bring water, butter, sugar & salt to a rolling boil. Remove from heat and stir in flour all at once. Return to burner, reducing heat to medium and beat till shiny. Cook 2 more minutes, stirring constantly. Remove from heat and cool 1-2 minutes Beat in eggs, one at a time till smooth and shiny.

Heat lard or oil till bubbling, then carefully drop in tablespoons of batter, a few at a time. Batter will sink, then puff up and rise to the top as it cooks. Turn carefully with tongs or chopsticks to brown both sides. Fry till puffed and golden. Drain on paper toweling and dust with confectioner's sugar while hot.

recipe from www.inmamaskitchen.com

Contributor: Stacy Cooper

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