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Start the Holiday With Sweetness

December 8, 2005
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There's no better way to start off Chanukah than to set your table aglow with candles.

To commemorate the Chanukah miracle of oil, Kosher by Design, by Susan Fishbein, offers this recipe for Beignets.

Beignets are fried dough balls, similar in taste to funnel cakes. Nothing pleases children more than this simple-to-make dessert. Their powdered sugar faces are the best indication of their sugar-coated thumbs up response.

Beignets
[Dairy]

4-6 cups vegetable oil or corn oil
1 cup milk
1 cup water
1 large egg
3 cups all-purpose flour
2 Tbsps. baking powder
1 tsp. salt
4 tsps. sugar
1-2 cups firm bananas, cut into 1/2-inch slices (optional)
confectioner's sugar

Pour the oil into a deep pot to a depth of 3 to 4 inches. Heat the oil to 370 degrees.

Meanwhile, in a large bowl with the mixer at medium-high speed, combine the milk, water and egg. Add the flour, baking powder, salt and sugar. Mix until the batter is smooth.

Using a one-eighth cup measure, drop the batter into the hot oil and fry about 3 to 4 minutes. Don't make them much bigger or the inside won't cook properly. The beignets will float to the surface; turn them a few times until they are golden on both sides. Drain on paper towels and either roll in or use a strainer to sprinkle on confectioner sugar. Serve hot.

To make banana beignets, fill the one-eighth measure halfway full. Add a slice of banana, fill the rest of the way with the batter. Fry as directed above. Roll in confectioner's sugar.

Makes 20 to 24 beignets.

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