Pâtisserie
Flour Fritters (Beignets)
Classic African wheat-flour fritters made from a yeast-leavened sweetened batter that is deep-fried into soft, fluffy puffs. They are eaten on their own as a snack or as an accompaniment.
Prep3 h
Cooking20 min
Total3 h 20
Servings6
DifficultyMedium
Calories230 kcal
Preparation
3 h 20- Dissolve your yeast in a little lukewarm water with the salt.
- Dissolve the sugar in the rest of the water.
- Sift your flour and pour it into a bowl.
- Make a well in the flour and pour in the yeast, then the sweetened water, and mix gently by hand.
- As soon as the dough is well blended, beat it vigorously and put it in a fairly large container.
- Cover and let rest for 2 to 3 hours.
- Once the dough has risen, heat your oil; the oil must be very hot so that the frying happens without the fritters soaking up too much oil. Pour the dough using your hand, letting it pass between your thumb and index finger. Let the dough flow and once the desired amount has passed, squeeze your fingers to cut it off.
- Let cook, drain, and enjoy, on its own or as a side. TIPS:
- Vary the amount of water and sugar to your taste. If you like them crunchy, the amount of water above or a little less will do. If you like them softer like me, add a little more water.
- If you intend them for a snack, add a little more sugar, or after cooking sprinkle some on.
- If you intend them to accompany a savory dish, you can reduce the sugar.
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