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New Orleans Beignets
FEATURED RECIPE FEBRUARY/MARCH 2010
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recipe New Orleans Beignets
1 whole egg, separated
3 tablespoons superfine sugar
½ cup milk
1 teaspoon vanilla extract
¾ cup flour
¼ teaspoon salt
¼ teaspoon ground cinnamon
2 apples, cored and sliced into matchsticks
Oil for deep-frying
Powdered sugar for dusting

Directions:
Mix yolk with 2 tablespoons sugar. Stir in milk, vanilla, and dry ingredients and mix until smooth. Leave batter mixture to rest in the refrigerator for 20 minutes.

Whisk egg white to form soft peaks. Gradually whisk in remaining sugar. Gently fold egg white and apples into batter.

Heat deep-frying oil to a high heat (340°F). Spoon small scoops of batter carefully into oil. Cook until golden on each side. Lift out and place on paper towels to drain. Dust with powdered sugar and serve immediately. Makes 15 beignets. Recipe from Chef Geoff Scott 

*See more recipes in our desserts collection

 

 

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