Food Network: Sweet Beignets

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Sweet Beignets
Recipe courtesy Emeril Lagasse, 2003

Ingredients
Corn oil, for frying, or another oil with high smoke
point, such as safflower or peanut
3 1/2 cups sifted flour, plus extra for rolling
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
4 eggs, lightly beaten
1/3 cup canola oil
1/3 cup milk
1/2 cup powdered sugar, for serving

Instructions
Fill a large, heavy-bottomed, wide-mouthed pot halfway
with corn oil and heat over a medium-high flame until oil reaches a temperature of
360 degrees F.

While the oil is heating, sift together the flour, baking powder and salt. In
another large bowl whisk together sugar and eggs. Stir canola oil and milk into
sugar-egg mixture. Stir dry ingredients into egg mixture until a biscuit-like
dough forms.

Lightly flour a work surface and turn out the dough. Sprinkle dough lightly with
flour and, using a rolling pin, gently roll the dough out to a thickness of
1/8-inch. Using a sharp knife or dough scraper, cut into 2-inch squares. You will
have scraps leftover but do not try to remix these as that will cause tough dough;

just fry as are.

Use the dough scraper to lift dough squares off the work surface. Fry the beignets
in small batches about 4 minutes, or until golden, turning several times to color
evenly. Using a slotted spoon gently remove the beignets and drain thoroughly on
paper towels. Place powdered sugar in a sieve and shake over the beignets to cover
with powdered sugar and serve immediately.