Brunch Beignets Recipe #321788
After trying many different Fritter recipes, I realized that beignets are pretty close to fritters but are sweeter and tasty. After trying this Basic Beignet #171698 by SkinnyMinnie, I realized this was similar to what my mother called "Elderberry Blossum Fritters". We slathered those fritters with melted butter and topped with pancake syrup. MMMMmm, good!!!!
These taste the same but the Confectioners suger and different flavors seasoning make them into a real treat. Plus, you can do these when Elderberrys are not in blossum. This recipe is for 160 servings. I am serving this recipe Labor Day Week End at Madison,Wisconsin's "Taste of Madison". Try using powdered chocolate, nutmeg or cinnamon for a variation.
by MadCity Dale
1 hour | 15 min prep
SERVES 80 , 15 dozen
- 8 cups water
- 8 cups milk (16 cups=1 gallon)
- 8 large eggs, beaten
- 1/2 cup vanilla extract
- 24 cups all-purpose flour
- 1 cup sugar
- 1/2 cup salt
- 1/2 cup baking powder (16 tablespoons=1 cup)
- 1 gallon vegetable oil
- 2 lbs confectioners' sugar
- Combine all wet ingredients: water, milk, beaten eggs and vanilla extract. Mix well.
- Combine in a very very large container all dry ingredients: flour, sugar, salt, baking powder. Mix well.
- Add all the wet ingredients into dry ingredients. Mix well by hand or with beater. Beat until batter is slightly thicker than pancake batter. Thin with water or add flour to thicken. No lumps.
- Pour oil half way up the side of a large cast Iron Dutch Oven. Heat oil to 360'F.
- Drop batter by tablesponfulls into hot oil. Turning often to brown both sides until dark golden brown.
- Remove from oil into mesh strainer, drain and then dump into rectanguliar pan lined with paper towels and roll around to remove excess oil. Sprinkle with confectioners sugar and serve 2 or 3 on plate.
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5 stars