Pâtisserie
Puffed Fritters (Beignets Soufflés)
Light, airy puffed fritters made from a rich batter of flour, eggs, butter, sugar, milk and lime zest, deep-fried at a controlled temperature until golden. No resting time is needed before frying.
Prep25 min
Cooking20 min
Total45 min
Servings6
DifficultyMedium
Calories290 kcal
Preparation
45 min- Mix the milk and the baking powder in a bowl (A) and set aside (this mixture may foam).
- In a mixing bowl, mix the sugar and the butter with a whisk or a spatula.
- Add the eggs and continue mixing (B).
- Incorporate mixture (A) milk + baking powder into mixture (B) and mix it all together.
- Then add the salt, the lime zest and part of the flour, then mix.
- Add the rest of the flour and mix until you obtain a smooth batter. (There is no need to let this batter rest before frying it.)
- Bring the frying oil to 175 °C (keep it between 170 and 175 °C during frying).
- Take the batter in your hand and form small balls, each time cutting the batter between your thumb and index finger. !! If you have never formed balls this way, practice first in the bowl containing the batter. !!
- If you don't feel comfortable with this method for forming the balls, you can use a tablespoon to collect the batter that comes out between the thumb and index finger and put it into the oil.
- Dip it in cold oil between each ball to prevent the batter from sticking to it. However the shape of the balls may differ.
- Let your fritters turn golden. Drain on absorbent paper to remove the excess oil.
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