Recipe: Picayune Beignets (1936)

PICAYUNE BEIGNETS
Source: The Picayune Creole Cook Book, 1936 edition
Makes 24 beignets

"The most important rule to be observed in making fritters whether of fruit or plain, is to have the batter of the proper consistency. This is particularly important in making fruit fritters. 'La Pate a Beignets,' as the Creoles call the batter, must be of sufficient consistency to envelop in on one single immersion the fruit or other substance with which it is intended to make the fritters."

1 2/3 cups all-purpose flour
1/2 cup barley flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk, at room temperature
1 large egg, at room temperature
1 tablespoon unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1/2 gallon vegetable oil for frying
Powdered sugar for sprinkling

In a large mixing bowl, combine the all-purpose flour, barley flour, sugar, baking powder, baking soda, and salt. Mix well.

In a separate bowl, whisk together buttermilk and egg, then add the melted butter and vanilla, mixing well. Add liquid ingredients to the dry ingredients and mix well.

Divide the resulting dough into two balls. On a floured surface, knead each ball 10 to 20 times and roll out with a rolling pin into a 9-inch-by-9-inch square about 1/8-inch thick. Next, cut the big square into 12 small squares.

Pour oil into a cast-iron Dutch oven or other deep, heavy-bottomed pot until it reaches a depth of 3 to 4 inches. Heat oil over medium-high heat to 370 degrees F.

Fry 3 or 4 beignets at a time, turning once shortly after dropping them in the oil, for about 2 minutes total or until lightly browned on both sides. Remove with a slotted spoon and drain on paper. Sprinkle with powdered sugar and serve hot.