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Savory Beignets

Adapted from Chef JosÚ de Meirelles

For a French interpretation of the Chanukah tradition of eating foods fried in oil, such as potato latkes and doughnuts, try making this savory beignet recipe.

Yield:
10-12 beignets

  • 3 eggs, beaten
  • 6 ounces beer
  • 3 cups sifted flour
  • 2 teaspoons baking powder
  • Corn or other neutral oil for deep-frying
  • Salt and white pepper to taste

Combine eggs, beer, baking powder and seasonings. Gently incorporate flour into the egg mixture until smooth. Let batter rest for about 2 hours at room temperature.

Heat oil to 360░F. If making one of the variations below, add chopped vegetables just before frying. With a large tablespoon, drop batter into the oil, a spoonful at a time. When beignets come to the surface, turn once with a slotted spoon and remove from the oil when they reach a nice golden brown color. Serve immediately as an accompaniment to any type of roast.

Vegetable Variations:

Fennel/Dill: Blanche 2 medium fennel bulbs and cut into a fine julienne. Combine with 2 teaspoons of fennel greens or fresh dill. Add to batter before frying.

Onion/Parsley: Grate or finely chop 2 raw onions and combine with 2 teaspoons of fresh parsley. Add to batter before frying.





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