Makes: 24+ dumplings
Keeps: Well for a few days, refresh in the toaster oven
Time (with prepared puree): 45 minutes
For the dry bowl:
3 cups All Purpose Baking Flour (we use the GF)
2 tablespoons baking powder
1 teaspoon kosher salt
1/2 cup granulated sugar
1 tsp five-spice
For the wet bowl:
1 cup milk (we use rice milk)
8oz pumpkin purée
1 teaspoon vanilla
6 cups vegetable Oil
WHAT TO DO
Whisk together the dry ingredients and whisk
In your wet bowl, whisk together milk, egg, pumpkin and vanilla
Add the wet to the dry. Mix the wet into the dry judiciously, just to the point of being blended. Do not over mix or you will work out the baking powder and the dumplings will not become fluffy.
Heat the vegetable oil to 325 degrees
Use a tablespoon to drop the batter into the hot oil
When you have 6 dumplings, carefully turn them over in the oil.
They are ready when they hold their shape and are an even golden brown
Use a spider or slotted spoon to pull the beignets from the oil and place them on a paper towel-lined platter.
Sprinkle with powdered sugar before you serve.
We tend to hold tight on making the dough sweet and rely on the garnish (a glaze of simple syrup with a garnish of powdered sugar works well).
The less sugar in the batter, the easier it is to cook the beignets without burning them.
The menu we typically serve beignets with:
Shrimp and grits