French Beignets

Much simpler to make than your classic Chanukah donut, these little fried dumplings (aka French beignets) are a delicious treat that you can prepare in a flash!

As many of you may know by now, I don’t like to fry. I don’t like the mess it makes. I don’t like standing over the stove. Don’t like the smell it leaves in the kitchen. (See my woes and kvetches and the schnitzel solution in my one-bowl schnitzel post!) 

But how could I not fry “something” for Chanukah (besides latkes, that is)? First, I tried classic donuts. I have a very sad picture somewhere of what my attempted donuts looked like. I spent hours and hours on them, but to no avail. I eventually came to the conclusion that donuts are best left to professional bakeries — especially here in Lakewood, where there are literally dozens of options. 

Then, over the years, I tried some other fried treats, like the famous Rhodes dough hack (I didn’t care for them; I found them to be too doughy), deep-fried Oreos (too much work!), and others.

And then I discovered beignets, a French delicacy. They’re light. They’re fluffy. They’re relatively easy (in the Chanukah dessert scheme of things!). And my family is OBSESSED with them. 

And so began my tradition of making French beignets every Chanukah. 

This year, as soon as my daughter sniffed out Chanukah season, she started begging me to make beignets already. I refused. It’s true I succumb to making them each Chanukah, but I will only make them when I absolutely have to. I will not make one extra batch!

There are dozens of different versions of beignets. New Orleans is famous for them, but there they look more like little square pillows. The ones I make are more similar to the French variety, almost like fried dumplings. 

When made right, beignets are the most wonderful little treat. Crispy and hot on the outside, with the sugary dusting from the confectioners’ sugar floating down as you bite into the soft inside. (On a funny note, when I made them one year for a family Chanukah party, my sister-in-law snuck into the kitchen to taste one before I served them and suddenly started spitting and sputtering. I started shouting, “What’s wrong? What happened?!” She was laughing too hard to tell me but apparently I had coated the beignets with cornstarch instead of confectioners’ sugar — so make sure to get your ingredients straight!)

The batter for these French beignets comes together super easily, with the consistency of a thick pancake batter. I use a whisk to make it — no need to take out any machines.

They are best served fresh. 

French Beignets

Simpler and quicker than classic Chanukah donuts, these sweet fried balls of goodness come together in a snap!

Print Recipe

Ingredients

• Oil, for frying
• 1 cup milk (you can use a pareve substitute)
• 1 cup water
• 1 egg
• 3 cups flour
• 2 Tbsp baking powder
• 1 tsp salt
• 4 tsp sugar
• 1 tsp vanilla extract
• 1/2 tsp Union Spice Blends Apple Crisp Blend*
• Confectioners' sugar, for dusting

Instructions

• Heat 4-6 cups oil in an 8-quart pot over a medium flame for several minutes, until hot.*
• Meanwhile, in a bowl, mix all ingredients (besides confectioners' sugar) with a whisk until smooth.
• Drop about 2 tablespoons of batter at a time carefully into the hot oil and fry until golden on all sides. (You will need to turn them once.)
• Remove from pot and drain on paper towels. Dust with confectioners' sugar while still hot.
• Serve immediately.

Notes

This recipe yields about 15-20 beignets.

*You can purchase the spice blend here, or just sub with cinnamon.
**A trick to know when your oil is hot enough to fry is to stick in a wooden spoon. When little bubbles form on the spoon, it’s ready.

Recipe by Faigy Murray | https://mykitchenmystudio.com/french-beignets/