Chef's Quick Tip: Beignets

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STAMFORD -

This week, Chef Leah Shemtov shows Tina Redwine how to make Beignets. If you have any questions, please email tredwine@news12.com.

Beignets

1 cups vegetable or corn oil
1 cup milk
1 cup water
1 large egg
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
4 teaspoons sugar
confectioner's sugar

Directions: 

Pour the oil into a deep pot to a depth of 3-4 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 1/8 cup measure, drop the batter into the hot oil and fry about 3-4 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 the beignets are golden on both sides. Drain on paper towels and either roll in or use a strainer to sprinkle on confectioner's sugar. Serve hot.

Leah Shemtov
Chabad Stamford
www.StamfordChabad.org

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