A Fat Tuesday Feast
Ah, Mardi Gras. The one day of the year when it’s not only OK to indulge – it’s expected. Creole cuisine is decadent by nature, so on this last hurrah of a feast, dishes are spared no caloric limitations. Drape yourself in beads, throw on a glittered mask and pick up a fork: This issue of Galavante is heading to the Big Easy for the biggest party on the planet. Right now, we’re focusing on our beignets recipe.
Beignets Recipe:
Unless you want to tackle the immense undertaking of a traditional King Cake, our simple fried beignets recipe is the perfect end to a decadent meal.
Yields 5 dozen
Prep time: 45 minutes
Inactive cook time: 5 hours
Cook time: 20 minutes
Ingredients:
One envelope active dry yeast
1 1/2 cups warm water
1/2 cup sugar
One teaspoon salt
2 eggs, beaten
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening, softened
Vegetable oil for deep frying
Powdered sugar, for dusting
Preparation:
In a large mixing bowl dissolve yeast in warm water and let stand for 5 minutes. Whisk in sugar, salt, eggs, and milk. Slowly add in half the flour and whisk until smooth. Add in the shortening and then whisk in the remaining flour until smooth. You can also use an electric mixer for this process. Cover and refrigerate for at least 5 hours. Remove dough and roll out to 1/4-inch thick on a floured board. Cut the dough into 3-inch squares.
Pre-heat oil in a deep fryer (or use a deep, heavy bottomed pot) to 350°F. Gently drop squares in batch and fry on each side until golden brown, about 3 minutes. Drain on paper towels and dust with powdered sugar. Then, enjoy your beignets.
