Beignets are commonly referred to as the “Southerner’s doughnut.” In this family recipe, the dough should be stiff — add just enough water so that you can press the dough flat. To make cutting the stiff dough easier, use a floured pizza cutter.–Editors of Vegetarian Times
LC Gotcha! Note
Beignets tend to conjure thoughts of New Orleans and the French Quarter and confectioners’ sugar galore. Not these savory babies. Gotcha!
- Quick Glance
- 30 M
- 30 M
- Serves 8
- 2 cups unbleached all-purpose flour
- 1/2 cup finely minced sage leaves
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 tablespoon olive oil
- 1/2 to 1 teaspoon store-bought or homemade hot sauce, or to taste
- 3/4 cup cold water
- 1/2 cup grated hard cheese, such as Parmesan or pecorino
- Vegetable oil, for frying
- Coarse salt, for sprinkling
- Cayenne or smoked paprika, for dusting
- 1. Stir together the flour, sage, baking powder, and salt in a medium bowl.
- 2. Whisk together the eggs, olive oil, and hot sauce in a large bowl. Gradually stir in the flour mixture. Add the water, a little at a time, combining well until the dough is thick. Fold in the cheese.
- 3. Press the dough into a 1/2-inch-thick rectangle on a well-floured work surface. Cut into 1 1/2-inch squares.
- 4. Pour the vegetable oil into a large skillet to the depth of 1/2 an inch, and heat over medium heat until a small piece of dough sizzles gently in the oil. (The dough should not brown immediately.)
- 5. Place the beignet squares in the oil, taking care not to overcrowd (you may need to fry in batches). Fry 3 minutes on each side, or until browned and done throughout. Remove with a slotted spoon to paper towels to drain. Sprinkle immediately with the coarse salt. Right before serving, dust with the cayenne.