Mardi Gras beignets with vanilla
Serve hot, sprinkled with icing sugar.
Ingredients
250g plain flour, sifted
2 eggs, separated
150g caster sugar
Grated zest of 1 lime
2 tbsp pure vanilla extract
2 tbsp ground cinnamon
Pinch nutmeg
25g butter, melted
60ml aged rum (rhum vieux)
Pinch salt
1 litre sunflower oil, for deep-frying
100g icing sugar, for dusting
Method
Place the flour, egg yolks, sugar and 100ml water in a large bowl. Mix gently. Add the lime zest, vanilla, cinnamon, nutmeg, melted butter and rum. Mix well and set aside. Beat the egg whites with pinch of salt until stiff peaks form. Fold into the rum mixture to form a smooth paste without any lumps. Heat the oil in a large saucepan. Drop in teaspoonfuls of the mixture. Once the fritters are golden, drain and place on paper towels.
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