Vanilla French Beignets
Delightfully soft and perfectly sweet, these pillowy fritters are light as air and dusted with powdered sugar, capturing the essence of French culinary tradition.
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 1 large egg large egg
- ½ cup milk
- 1 tsp pure vanilla extract
- Oil (for frying)
- Powdered sugar (for dusting)
Optional Serving Suggestions
- fruit preserves
- chocolate sauce
Instructions
Preparation
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. The mixture should feel airy and light.
- In a separate bowl, beat the egg and then add the milk and vanilla extract, mixing thoroughly. Combine the wet and dry ingredients until just incorporated; do not overmix as this can affect the beignets' texture.
Cooking
- Heat oil in a deep frying pan over medium heat. The temperature should be around 350°F (175°C). You can test the oil by dropping a small amount of batter in — it should bubble and rise to the surface.
- Using a spoon or a dough cutter, carefully drop small portions of dough into the hot oil, frying them in batches to avoid overcrowding. Cook for about 2-3 minutes, turning occasionally until each beignet is golden brown.
- Using a slotted spoon, remove the beignets from the oil and place them on a paper towel-lined plate to drain. Allow them to cool slightly before dusting generously with powdered sugar.
Serving
- Serve immediately, alongside optional fruit preserves or chocolate sauce for dipping if desired. Enjoy the warm, airy experience of your homemade beignets.
Notes
Ensure the oil is at the correct temperature for frying to avoid soggy beignets. Do not overcrowd the pan; this will lower the oil temperature and affect cooking. Be gentle when dropping the dough; this helps maintain their puffiness. For added flavor, consider dusting with cinnamon sugar for a unique twist. These beignets are best eaten fresh, but they can be stored in an airtight container for a day or two and reheated gently.