Beignets
Nov
Beignet is a French term that means bump and it originally meant fritters made with an egg-based pastry. These treats are popular in the southern United States
In a medium saucepan, melt the butter or margarine in the water. Remove the pan from the heat.
Add salt and flour, and stir until a sticky batter is formed. The dough can be warm to the touch but should not be hot.
Prepare a cooling rack on a paper towel-lined sheet pan. Heat the oil to 375 F on a deep fry thermometer.
Drop 3-4 heaping teaspoons of dough, into the oil for about 6 Minutes. Don't crowd the pot; ensure each beignet has plenty of room to move around. They may flip over by themselves, or you can use a slotted spoon to flip them so they cook evenly on all sides. They are done when they are light, golden brown on each side.
Remove from oil and place on the rack to cool and drain.
Repeat with remaining batter, making sure the oil comes back up to temperature before starting the next batch.
Serve warm, dusted with confectioners’ sugar.