Heavenly Buttermilk Beignets
150kcal
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Measure accurately for best results
- 1/4 cup Granulated Sugar Balances tanginess of buttermilk
- 1 tbsp Baking Powder Essential for airy texture
- 1/2 tsp Baking Soda Works with buttermilk
- 1/2 tsp Salt Enhances flavors
- 1/4 tsp Ground Nutmeg Adds warm spice
Wet Ingredients
- 1 cup Buttermilk Key for moisture and tang
- 2 large Eggs Contributes richness
- 1 tsp Vanilla Extract Enhances flavor
- 2 tbsp Unsalted Butter Melt just warm enough
For Frying and Finishing
- 2 cups Vegetable Oil High smoke point
- 1 cup Powdered Sugar For finishing touch
Method
Preparation
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground nutmeg until well combined.
- In a separate bowl, mix the buttermilk, eggs, vanilla extract, and melted butter until smooth.
- Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Do not overmix; a few lumps are okay.
Cooking
- In a large, heavy-bottomed pot, heat the vegetable oil over medium heat until it reaches approximately 350°F (175°C).
- Using a spoon or a small cookie scoop, drop spoonfuls of batter into the hot oil. Fry until golden brown on the outside, about 2-3 minutes per side. Work in batches, being careful not to overcrowd the pot.
- Remove the beignets with a slotted spoon and place them on paper towels to drain excess oil.
- While still warm, generously dust the beignets with powdered sugar before serving.
Notes
You can substitute the buttermilk with sour milk or Greek yogurt thinned with water. Optional variations include adding chocolate chips or lemon zest to the batter. Store leftovers in an airtight container for up to two days. Reheat in a toaster oven to maintain their texture.