Rating: 3.3 stars
186 Ratings
  • 5 star values: 37
  • 4 star values: 39
  • 3 star values: 63
  • 2 star values: 37
  • 1 star values: 10
  • 186 Ratings

This delicious beignet recipe is courtesy of chef April Bloomfield.

The Martha Stewart Show, April Spring 2009

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Read the full recipe after the video.

Recipe Summary test

Yield:
Makes 60 beignets
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over medium-high heat, bring 1 cup water and butter just to a boil. Whisk in flour and stir with a spatula to blend completely. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment.

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  • Add cheeses and mix on high speed until well combined. With mixer on low, add eggs, one at a time, mixing well after each addition; season with salt. Transfer batter to refrigerator and let chill for 30 minutes.

  • Drop tablespoon-size balls of batter about 1-inch apart onto 12-by-2-inch pieces of parchment paper; refrigerate until ready to serve, up to 3 days. Beignets may also be frozen for up to 1 month.

  • Fill a large heavy-bottomed pot 4 inches high with oil. Heat oil until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place entire piece of parchment into hot oil. Using tongs, carefully remove parchment from oil and discard. Fry beignets until golden and crisp, 3 to 5 minutes. Serve immediately.

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Reviews

186 Ratings
  • 5 star values: 37
  • 4 star values: 39
  • 3 star values: 63
  • 2 star values: 37
  • 1 star values: 10