I make apple beignets several times a year. They are always a huge hit and each time I make them it surprises me how quick and easy they are. I stumbled upon this recipe and can’t wait to try it.
from http://tickledred.wordpress.com/2010/10/26/pumpkin-beignets/
Pumpkin Beignets Adapted from Chef Jamie Shannon’s recipe for Beignets
Serves 4-6
Beignet Batter
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon kosher salt
1/2 cup granulated sugar
1 teaspoon Chicago Spiced Sugar mix (or substitute with the following spices)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon all spice
1/4 teaspoon cardamom
1 cup milk
1 medium egg, beaten
1 cup pumpkin puree
1 teaspoon vanilla
2 1/2 quarts vegetable oil for frying
1/3 cup powdered sugar
caramel sauce
Combine and sift together the flour, baking powder, salt, sugar and spices in a large bowl.
Combine the milk, egg, pumpkin and vanilla in a small bowl.
Add the wet ingredients to the dry ingredients.
Combine thoroughly. Is it just me or does mixing batter make you hum as well?
Heat the vegetable oil in a large pot (you don’t need a deep fryer) over medium high heat until approx. 325 degrees. Use a thermometer to gauge the temperature, or if you don’t have one sprinkle a tiny bit of flour into the oil. If it sizzles instantaneously you’re pretty much ready.
You will need two teaspoons. One to lift a spoonful of batter, the other to push the batter into the hot oil. Part of the reason I love beignets is because they are so easy to make. They don’t have to be perfectly symmetrical and I adore the diversity that takes shape when those little beauties hit the oil.
Try not to fry more than 8 or 10 beignets at a time. Crowding them will lower the temperature of the oil and cause your beignets to be soggy. Make sure to adjust the heat of the oil while you cook to keep the temperature at 325 degrees, or at a constant slow rolling boil when you add in each batch.
Fry each batch for no more than 5-7 minutes, or until golden brown on both sides and cooked all the way through. Pull the first couple of beignets apart to see if they are cooked all the way through. This will give you a better feel of the golden color that you are looking for and the amount of time you need to leave them in the oil. Drain on a rack or paper towels.
Serve them fresh, hot and liberally dusted with powdered sugar. A little word of advice though. Make sure that you have set the table before you put the platter down, otherwise you can forget about getting a chance afterwards. These little lovelies will be gone before the napkins finds their way to the table never mind onto a lap.
