Drop beignets don't require yeast, so they're easier to prep, fry and get to the brunch table. Cover them in confectioners' sugar for the ultimate treat.
Instructions
1
Separate the eggs
2
Place the egg whites in a small bowl. Let them stand at room temperature for 30 minutes.
3
Make the batter
4
Meanwhile, in a large bowl, combine the flour, baking powder and salt. Combine the egg yolks, sugar, water, butter, lemon zest, vanilla and, if desired, the brandy. Stir the wet mixture into the dry ingredients just until they're combined.
5
Beat the egg whites on medium speed until soft peaks form. Fold the egg whites into the batter. Editor's Tip: You should separate the eggs while cold, but whisk the whites once they've warmed to room temperature. Soft peaks is the first stage (before stiff peaks); the whites should be a bit loose and droop off a spatula. Stiff means that the egg whites can hold their shape.
6
Fry the beignets until they're golden
7
In a cast-iron or electric skillet, heat the oil to 375°F. Drop the batter by the teaspoonful, a few at a time, into the hot oil. Fry the beignets until they're golden brown, about 1 minute and 30 seconds on each side. Drain the excess oil on paper towels. Dust the beignets with confectioners' sugar before serving them warm. Editor’s Tip: If you have any issues with the batter sticking to the spoon when dropping the beignets, spray the spoon with cooking spray before scooping it.
