I never make fried food. It stinks up your kitchen and it's always a waste of a quart or two of oil. If I deep fry something at home, it has to be something good.
I haven't been very good about participating in Sourdough Surprises lately. It's a great blog where other bloggers make awesome, unexpected things out of sourdough. I haven't been great about it, but that's another thing I want to do this year.
I knew I had to participate this month when I saw they were making beignets. Who doesn't love beignets? There's nothing better than when they're hot out of the fryer, covered in powdered sugar and served with a cup of chicory coffee. I've never been to Café du Monde in New Orleans, but I can just imagine how perfect they would be.
These beignets are good, but I think I like regular beignets better. These were chewy and did not have the same light quality that regular beignets have. I'll post a regular beignet recipe soon enough.
I used the recipe from Turnips 2 Tangerines for these beignets. Next time I'd make sure to include a little bit more softened butter, as a regular recipe calls for. I think that would improve the texture. I also used refrigerated sourdough starter, not revived, so maybe that was part of my problem (though I normally do the same think for waffles and they turn out fine)
- 1 tsp yeast
- 1/2 cup warm water
- 1 cup sourdough starter
- 1/4 tsp salt
- 1/4 cup sugar
- 1 tsp oil
- 1 egg
- 1 cup milk (reduced by half) or 1/2 cup evaporated milk
- 2 1/2 to 3 1/2 cups flour
- oil for frying
- powdered sugar for coating
- Bloom yeast in water with a pinch of the sugar for 10 minutes
- Mix yeast mixture, starter, salt, sugar, oil, egg, milk and 1 1/2 cups of flour together until smooth
- Add remaining flour a little at a time until mass pulls away from the sides of the mixing bowl.
- Put dough in an oiled bowl covered in plastic wrap and put in the refrigerator overnight to ferment
- The next morning, roll out dough to 1/4 inch thick and cut into rectangles.
- Heat a quart of vegetable oil in a wok or dutch oven until 350 degrees. Fry beignets, a few at a time until puffed and golden on all sides (about 2-3 minutes, total)
- Drain on paper towels and cover liberally with powdered sugar. Eat immediately.
Making beignets in the morning gives you the perfect excuse to make fried food at night time. I never make fried chicken because I hate to waste the oil, but if you have it anyway, you might as well use it all up.
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