I have quite a reputation for making Beignets that I serve at our local
Shreveport Farmers’ Market. It doesn’t start until June 1 and lasts through the Summer. You wouldn’t believe how often I get asked when it will be and why don’t I have a regular venue. Everyone misses those sweet, (made from scratch) yeast dough pillows of goodness. There’s the standard Beignet order of 3 and then what we call Mini Binis…a smaller bite sized, easier to share form of the standard, plus the kiddos love them. I decided to create a quick version to share with you as most care not to commit the 4 plus hours per batch to make them from scratch. The slow yeast dough method is best of course…but you’ll just have to come see me at the Farmers’ Market to get those. In the meanwhile…enjoy!
Quick Mini Binis
Yield 12 Mini Binis, 2-4 servingsIngredients
1 c self-rising flour1/8 t salt
Dash of nutmeg
2 T honey
1/2 c buttermilk
Vegetable oil – enough to make a minimum of 2 inches in your frying pan
1 c powdered sugar
(have measured in a heatproof dish, ready to receive hot Mini Binis)
- Measure all ingredients.
- Pour oil into the pan and begin to heat.
- Mix flour salt and nutmeg in a bowl, add honey and buttermilk and stir until combined.
- When oil is at the proper frying temperature of 360 degrees Fahrenheit, drop the batter in batches (I use a small cookie scoop) into the hot oil. Do not crowd with too many at a time as this will decrease the temperature and allow for oil absorption. Continuously monitor temperature, turning Mini Binis as they brown.
- When golden brown on all sides, remove from the oil and place into the powdered sugar, coat and plate.
- Continue cooking in batches until all batter is used.