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Monday, September 3, 2012

Beignets


This was our first foray into fried food. I've always been scared of a pot of super hot oil, so we heated it up very slowly to avoid getting it too hot. Unfortunately our cowardice made the process take two hours. The next time we fried, we turned the heat on high and it went a lot faster. Luckily these were worth even the unnecessarily long wait! Crispy on the outside, soft but not doughy in the middle, these beignets covered in powdered sugar are the perfect fried dough. The recipe is from Leite's Culinaria, and I'll just direct you there since their instructions are perfect. 



1 comment:

  1. I have always wanted to make beignets. I need to remember this.

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