Drop Beignets

When you think of beignets, you probably think of the kind you get in New Orleans around Mardi Gras. Those pillowy, square doughnuts are fried, golden and sweet, and you can’t walk away without getting a dusting of sugar all over yourself. Drop beignets are an easier version that gets you virtually the same results. This simple beignet recipe from Lois Rutherford of Elkton, Florida, is a perfect addition to any breakfast or brunch. It’s even great as an afternoon snack, or made for dessert and served with berries.

What are drop beignets?

While traditional New Orleans-style beignets are typically made with a yeast dough and cut into squares, drop beignets start with a simple batter made with baking powder and whipped egg whites to achieve that fluffy texture. Spoonfuls of batter are dropped into hot oil to fry, and then the resulting golden brown beignets are dusted with plenty of confectioners’ sugar.

Ingredients for Drop Beignets

• Eggs: Two eggs provide rich flavor and contribute to a fluffy texture. Separate the egg whites from the yolks when they’re still cold to make the process easier.
• All-purpose flour: Flour thickens the batter and provides structure for the beignets.
• Baking powder: Baking powder helps the batter rise. When the batter hits the oil, it puffs and turns fluffy.
• Salt: A pinch of salt balances the flavor in these beignets.
• Granulated sugar: Sugar adds sweetness to the batter.
• Butter: A small amount of melted butter goes a long way in providing rich flavor and moisture in the batter.
• Lemon zest: Freshly grated lemon zest adds a touch of vibrant flavor to the beignets. Try three ways to zest a lemon to find the one that works best for you.
• Vanilla extract: A good vanilla extract adds a subtle backbone of flavor to these fried treats.
• Brandy: It’s optional, but a small amount of brandy adds a little extra oomph to the batter.
• Oil for frying: The best oil for frying should be neutral in flavor and have a high smoke point. Canola oil is a good option.
• Confectioners’ sugar: The hot beignets are tossed in confectioners’ sugar for a sweet coating.

Directions

Step 1: Separate the eggs

Place the egg whites in a small bowl. Let them stand at room temperature for 30 minutes.

Step 2: Make the batter

Meanwhile, in a large bowl, combine the flour, baking powder and salt. Combine the egg yolks, sugar, water, butter, lemon zest, vanilla and, if desired, the brandy. Stir the wet mixture into the dry ingredients just until they’re combined.

Step 3: Beat the egg whites

Beat the egg whites on medium speed until soft peaks form. Fold the egg whites into the batter.

Editor’s Tip: You should separate the eggs while cold, but whisk the whites once they’ve warmed to room temperature. Soft peaks is the first stage (before stiff peaks); the whites should be a bit loose and droop off a spatula. Stiff means that the egg whites can hold their shape.

Step 4: Fry the beignets until they’re golden

In a cast-iron or electric skillet, heat the oil to 375°F. Drop the batter by the teaspoonful, a few at a time, into the hot oil. Fry the beignets until they’re golden brown, about 1 minute and 30 seconds on each side. Drain the excess oil on paper towels. Dust the beignets with confectioners’ sugar before serving them warm.

Editor’s Tip: If you have any issues with the batter sticking to the spoon when dropping the beignets, spray the spoon with cooking spray before scooping it.

Drop Beignets Variations

• Add spice: Enhance the batter with a touch of cinnamon, nutmeg or both. Add 1 teaspoon to the dry ingredients.
• Incorporate more lemon: Instead of vanilla extract, use the same amount of lemon extract for a vibrant citrus flavor.
• Roll them in cinnamon sugar: Instead of using confectioners’ sugar, prep a mixture of cinnamon sugar before you cook the beignets. Roll them in the mixture while they’re still warm.

How to Store Drop Beignets

Drop beignets are best served fresh, but if you have any leftovers, store them in an airtight container or a zip-top bag to keep them fresh.

How long do drop beignets last?

Keep drop beignets stored at room temperature for up to three days or in the refrigerator for up to five days.

How should you reheat drop beignets?

Beignets lose their original texture the longer they’re out of the fryer. Leftovers can be reheated in the microwave for 10 seconds or in the oven at 350° for 10 minutes.

Drop Beignets Tips

What if my beignet batter is too runny?

If your beignet batter seems too runny or sticky, add a bit more flour to thicken it.

Can I make bigger drop beignets?

To make larger drop beignets, use 1 tablespoon of batter instead of 1 teaspoon. If you’re making larger beignets, cook fewer of them at a time, and leave them in the oil for a bit longer.

How should you serve drop beignets?

Drop beignets are versatile, whether you’re serving them for brunch or dessert. Roll the warm beignets in cinnamon sugar or confectioners’ sugar to sweeten them up a bit, and then pair them with a dipping sauce. Jam, chocolate sauce, dulce de leche and lemon curd are all wonderful options. Pair the beignets with a mug of coffee or a cup of tea. For brunch, serve them with fresh fruit and cream cheese scrambled eggs, or turn them into dessert by adding them to a bowl of ice cream with your favorite toppings.