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Beignets

2/5/2017

4 Comments

 
When our daughter was first diagnosed with multiple life-threatening food allergies in infancy, eight years ago, many fears kept me up at night, among them the very real worry that she would go through childhood without a donut. Thankfully, support and hope came in many forms. And at the back of a cookbook titled Bakin' Without Eggs, by Rosemarie Emro, gifted to us by a helpful relative, I found this simple, delicious egg-free recipe that we enjoy sometimes on weekend mornings, or festive occasions, when a beignet is in order. Here's how to make your own, which can also be vegan if needed, per my notes below:

Batter ingredients:
Vegetable oil for frying
1 1/2 cups unbleached flour
1/3 cup sugar
3 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1/4 teaspoon each ground cinnamon (& nutmeg, optional)
3/4 cup milk (substitute with rice milk, soy milk, or other vegan option if you wish)
11/2 teaspoon lemon juice
2 tablespoons vegetable oil

Topping options
confectioners sugar
sugar
ground cinnamon
lemon juice
chocolate sauce
strawberry jam

To prepare:
Combine batter ingredients in a bowl and mix well. (Batter should be moist but not too runny. If it is too moist, add a little more flour).

In a medium saucepan, pour about 4 inches of oil and heat to 375 degrees F, using a candy thermometer. (It's imperative to use a thermometer; if oil is the right temperature, the dough will not absorb any oil. But if it's too hot, it will smoke and donuts will not cook properly.)

Drop 1 small spoonful of batter at time into the hot oil. Deep fry just three beignets at a time, and keep checking the thermometer and adjusting the heat as needed.

Fry donuts for 1 minute or until they rise up and float. Then gently flip with a slotted spoon and fry other side until  brown, about another minute.

Remove from oil with slotted spoon and drain on paper towels.

For toppings:
Depending on your preference, either heat up chocolate sauce or jam briefly in a pot or microwave and drizzle over beignets, or serve on the side for dipping.
We often prefer to simply dust the donuts with confectioners sugar, using a sifter, or dip them in a mix of plain sugar and cinnamon, while still warm but not too hot so the sugar melts.
Sometimes, we make a 10-second glaze by mixing a couple of tablespoons of confectioners sugar with a good squeeze of lemon juice, and whisking this into a tart, gooey and sugary paste. (See slideshow photos for some ideas.)

No matter what the occasion, nor how you eat them, these sweet, memorable treats are extra special for kids limited by food allergies, and quick and fun to make, too.


4 Comments
Julie
2/6/2017 11:58:22 am

I really appreciate your editorial in the WSJ today, and lament the fact many schools have taken Home Ec out of the classroom. Many of the techniques I find fundamental to cooking today, I learned in these classes (from the 70's!) and they hold my favorite memories of adolescence. (And how many young men signed up for "Bachelor Chef" just for the reason they got to eat again at mid-day!) I regret I was working when my children were little and did not get them cooking enough - it is such an important life skill. Not only for eating healthfully, but bringing confidence to social endeavors (everyone likes to eat!) and building community (much of life is centered around eating.) Best wishes!

Reply
M.Ravindran
2/6/2017 02:37:19 pm

i greatly appreciate the article in WSJ dt 6th Jan 2017,on kitchen being a great school.
you have actually hit the nail on the head and touche upon the basic tenet of civilization-sharing.That is what happens when children are encouraged in cooking at home. Actually you have rightly dwelt on development of cognitive and other skills. But even more fundamental is the honing of the five senses namely touch, sight,smell, hearing and taste. Kudos to the statement on "world cannot be padded............" in the penultimate para.
It is also a fact that children in the developing world still get this opportunity and as a result have better bonding and sense of family values that can seldom be taught in schools.Agree with Julies views a lot.
I am just visiting the U.S.
Thanks for reading.
M.Ravindran.

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10/23/2018 10:30:47 am

One of my friends, Michael is celebrating his birthday next next week and I want to make him a simple birthday cake or cupcake or dessert. He is vegan and he does not like eggs. It is a good thing that I saw your post and read this recipe. I will definitely bake beignets and stack it up together to form a cake and give it to him as my birthday gift. I am excited to try this out and check out my friend's reaction after tasting it.

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    About the Author

    I'm Lorraine Allen, and when our daughter was diagnosed with multiple severe food allergies in infancy, a decade ago, I decided to freelance from home so that I could also care and cook for her. Because I grew up all around the world, it's important to me that she be able to enjoy all sorts of international food.  I've learned, throughout this process, that even a large number of severe allergies and restrictions does not stop a person from eating well. On the contrary, by forcing us to focus so much attention on what we consume, we've gained a whole new appreciation for good food, and ironically, we all enjoy a healthier diet than before this diagnosis. This site is where we share some of our delicious egg-free, nut-free, shellfish-free (and often vegan and gluten-free) experiments and successes in the kitchen. Guten Appetit and thanks for reading!

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