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.
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.