Easy Mardi Gras Beignets

Photo by Eat with Dan

Mardi Gras is the perfect excuse to make a batch of soft, pillowy beignets. My issue with ‘standard’ beignets recipes is that they involve yeast and getting just the right warm water temperature. Who really wants to go through that on a week day?

This recipe is one that everyone can be successful with as all the ingredients get combined then fried. I know oil and frying can be intimidating, but with a heavy, deep pot, it’s a breeze.

Ingredients:

• 2 tsp. baking powder
• 1 cup all-purpose flour
• 1 pinch Kosher salt
• 1 ½ tsp. granulated sugar
• 1 cup whole milk ricotta cheese
• 2 eggs, beaten
• ¼ tsp. pure vanilla extract
• 2 quarts vegetable or canola oil for frying
• ¾ cup confectioners’ sugar

Directions:

1. In a medium saucepan, combine the baking powder, flour, salt and granulated sugar. Add the ricotta cheese, beaten eggs and vanilla and whish until combined. Stir over medium-low heat for 2 minutes – batter will be sticky. Refrigerate for 30 minutes.
2. Heat the oil in a heavy, deep Dutch oven or pot until a deep-fry thermometer reaches 375 degrees. Oil should come no higher than a third of the depth of the pot. Taking this precaution will alleviate the risk of overflowing.
3. Add the confectioners’ sugar to a medium paper bag.
4. Drop tablespoonful of batter into the hot oil, 4 or 5 at a time, ensuring oil remains at 375 degrees. Fry the beignets until golden brown, about 3 or 4 minutes.
5. Add hot beignets to the paper bag and shake to cover in confectioners’ sugar – the more sugar on the beignets, the better.

Makes 3 dozen beignets.