Mardi Gras beignets with vanilla

all details

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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  • Cuisine - French
  • Course - Dessert

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