Why should we make beignets during Mardi Gras or Carnival Season? Beignets are deep fried dough. That sounds bad right! Not at all! It is almost like eating a doughnut without filling or frosting. In the Caribbean, Beignets are a treat during carnival. They are mostly served with confectioner’s powder and sometime also made with bananas. Although they are served anytime during the year, it is one treat that many look forward to enjoy with coffee, tea, and even as dessert.
With this recipe, I elected to share with you a quick way to make this delectable treat. A mouthwatering beignets recipe is usually prepared with flour, cinnamon powder and freshly grated nutmeg, rum and other ingredients. I prefer to use Rhum Barbancourt because of the robust flavor and because it adds a perfectly balanced taste to the Beignets.
To make this recipe you can opt to use any type of rums you prefer. Just remember that the rum will play a major role in the taste. It is preferable to use colored rum, meaning an amber or dark colored rum. Rhum Barbancourt is a dark rum and that is why the beignets look dark and not your typical light colored beignets.
The recipe is very quick and easy to make. It takes less than 3o minutes to make as long as you have everything at hand. The beignets can be made for breakfast and even served as dessert. The use of confectioner’s sugar is my favorite way to serve it because you can have it with ice cream. Such a delicious treat!
Enjoy Delicious Caribbean Beignets with Rhum Barbancourt anytime you want.
- 1 cup plus 2 tablespoons all-purpose flour sifted
- 2 eggs separated
- ½ cup water at room temperature
- Pinch of salt
- ½ cup sugar
- ½ tablespoon ground cinnamon
- Pinch of freshly grated nutmeg
- Zest of 1 lime
- 2 tablespoon unsalted melted butter
- 1 tablespoon vanilla
- 1/3 cup dark rum preferably
- Oil for frying vegetable or canola oil preferably
- Confectioner’s powdered sugar for dusting
- In a large bowl, gently mix flour, egg yolks, sugar and water. Add cinnamon, nutmeg, lime zest, melted butter, vanilla, and rum, mix well and set aside.
- In a mixer, add egg whites with salt. Beat until stiff and peaks are formed. Fold into flour mixture gently to form a smooth paste. Make sure that there are no lumps.
- Heat oil in a large saucepan; carefully drop in teaspoon full of the mixture. Fried both side until golden, remove fritters and drain on paper towels. Serve hot with dusting of powdered sugar.