Why are my beignets chewy?

Beignets are different than doughnuts in a few ways. First, the dough is made with a single rise . This creates a chewy texture rather than a fluffy one.

Do beignets get soggy?

Just like regular fried foods and doughnuts, beignets do not keep very well. Overtime, they become soft and soggy .

What is the secret to good beignets?

Do not overmix the dough . You will have tough beignets if you overmix the dough. Scoop the mix from the bowl onto a well-floured surface. You will need additional flour to roll the dough flat; or else, the dough will stick to your rolling pin and your hands.

What oil does Cafe Du Monde use for beignets?

The Café Du Monde beignet is a square piece of dough, always fried in cottonseed oil and lavishly covered with powdered sugar. A plate of three is served for less than $3.

Why do beignets come in threes?

At that time, beignets were generally called “French Market doughnuts,” something Fernandez rectified in 1958 when he rebranded them “beignets.” Asked why beignets are always served in threes, Roman had a very simple explanation: “ My grandfather always sold them in threes, so that is what we still do today .”

What is the best oil to fry beignets?

Ingredients for Easy Beignets: Oil, for frying – This recipe uses vegetable or canola oil because most people have these on hand, but if you want to get really authentic, try and find cottonseed oil! ... Confectioners' sugar – It isn't a beignet unless it's covered in confectioners' sugar, aka powdered sugar! More items... Oct 28, 2021

Why are my beignets raw in the middle?

Why are my beignets raw in the middle? Oil that's too hot will quickly brown the beignets before the centers have a chance to cook. Make sure to check your oil temperature, and reduce the heat if your beignets are browning too quickly.

How do you soften beignets?

Reheat the beignets in the microwave for 15 to 20 seconds or in the oven at 350 degrees F for 3-5 minutes to serve them warm.

Why are my beignets not fluffy?

Tips for MAKING Your Fluffy Beignets: Be sure that you oil is NIICCE and hot. We had our oil even 20 degrees hotter than the box called for and this really seemed to help the dough puff. Try to keep that oil temperature as even as possible!

How do you fix gummy dough?

If your dough is too sticky and it's impossible to work with you can add some extra flour , just a little at a time. Make sure you weigh the extra flour you add and then you'll be able to adjust the recipe correctly the next time you bake.

Why is my donut so chewy?

When you work with the dough more than necessary, you build up the gluten too much and end up with tough or chewy donuts. If yours are chewy, try again another day! You'll do a better job. Use any tool you have to cut out your donuts.

Goat Cheese Beignets Recipe on Food52 (2024)

Fry

by: Alexandra Palmerton

May9,2023

1 Ratings

Goat Cheese Beignets Recipe on Food52 (1)

Prep time 50 minutes
Cook time 15 minutes
Makes 16 goat cheese balls

Jump to Recipe

Author Notes

This recipe is inspired by an appetizer dish offered at the Ecco restaurant in Atlanta, GA. I work for Fifth Group Restaurants (owners of Ecco) and (with the help of Ecco's culinary team), we have pared this recipe down for the home cook to enjoy. This delicious appetizer combines the distinct flavors of honey, goat cheese, and cracked black pepper. —Alexandra Palmerton

Test Kitchen Notes

These aren't your run-of-the-mill fried cheese appetizers. While cheese balls can be overwhelming, the light, crunchy crust, as well as the honey and pepper, balances the tangy goat cheese. We may try adding some lemon next time we make them (and the next time, and the time after that). Roll balls of goat cheese through seasoned flour and batter, deep fry each, then top with honey and black pepper for an appetizer that's much more impressive than it is labor-intensive. Try serving them over a bed of peppery arugula, or in a sweet dipping sauce, like strawberry preserves, for a salty-sweet contrast. —Food52

Test Kitchen-Approved
Your Best Recipe with Honey Contest Winner

What You'll Need

Ingredients

3 cupsall-purpose flour, divided
1 teaspoonbaking powder
1 ¹/₂ teaspoonskosher salt, divided
4 tablespoonshoney, divided
2 ¹/₄ cupsvery cold soda water
¹/₈ teaspoonfinely ground black pepper
8 ouncesfresh goat cheese, cold (the dryer the better, we like the Laura Chenel Chevre)
6 cupscanola oil, for frying (up to 8 cups as needed)
¹/₂ teaspooncoarsely ground black pepper

Directions

To make the batter, sift 2 cups all-purpose flour and baking powder into a large mixing bowl. Stir in 1 teaspoon kosher salt and 2 tablespoons honey. Whisk in the soda water until the batter is smooth. Keep refrigerated until ready to use—the batter needs to stay as cold as possible until ready to fry.
The prepare the seasoned flour, combine the remaining 1 cup all-purpose flour, ½ teaspoon kosher salt, and finely ground black pepper in a shallow bowl or plate. Set aside.
Roll the goat cheese into 16 (½-ounce) balls. Refrigerate for 30 minutes.
In a heavy-bottomed pot or deep fryer, heat the canola oil to 375°F. Roll the chilled goat cheese balls in the seasoned flour. Shake off any excess flour, then roll the balls into the batter a few at a time, making sure to fully cover the cheese ball. Remove them one or two at a time and carefully drop them into the oil, using a slotted spoon to move them around so they don’t stick to each other or the pot. Cook until golden brown, about 45 seconds to 1 minute. Using a slotted spoon or strainer, carefully remove the goat cheese from the fryer and drain on a cooling rack or paper towel-lined plate.
Place the fried goat cheese into a warm bowl. Drizzle with the remaining 2 tablespoons of honey and coarsely ground black pepper. Serve immediately.

Tags:

American
Honey
Goat Cheese
Pepper
Cheese
Fry
Food52 Spirit Week
Appetizer

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Winston Byrd
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26 Reviews

Winston B. June 12, 2019

Annie S. August 19, 2015

@ Cheryl definitely worth the oil! I think they would just melt in the oven. They need to cook fast. They were just delicious. I hope that helps.

Cheryl August 19, 2015

Would these work in the oven instead or would it compromise the texture too much? I hate to waste all that oil, as I don't fry very often.

Assya April 4, 2015

Just made a small batch of these, thought I'd share my comments.
They were absolutely incredible!
However, I made a few changes
- halved the goat cheese
- divided the batter and floor mixture proportions by 2.
I still have at least 3/4 of both the batter and the flour so I'd scale them down even more.
However my batter was quite thick, which coated the balls well but when they hit the oil, they became flat and looked like scallops.
It was fine in my opinion, I was just testing, but if you want to achieve perfect balls, I'd add more sparkling for a thinner batter.
Because I was testing a small batch I did not deep fry but only pan fried. I'm assuming this is also why the shape changed, as they could not move freely.
Still a great recipe overall, don't be afraid to go heavy on the honey.

I'd love to know if anyone has tried freezing these, to pop them in the oven or a pan when having guests? My entire flat reeks of oil now so I'd rather avoid the smell when I have people over.

dymnyno April 1, 2015

These sound super delicious and I would definitely order these at the restaurant that invented them. The cook who submitted this recipe made it clear that it wasn't her recipe and the staff at the restaurant tweaked it for home cooking. It is a great recipe but where is the winner's own creativity. (esp being the one and only entry from her)!

Wendy G. April 1, 2015

I live in Atlanta, and this is one of my favorites. It's so rare for a restaurant to divulge their recipes (especially one this popular). I think it was creative to bring a recipe like this onto Food52. Thanks, Ecco & Alexandra!

Flirty F. March 27, 2015

Both of these recipes in this honey contest sound delicious. I think I may have to make both and see which one turns out better to decide.

LeBec F. March 27, 2015

You def got MY vote! I love that you highlighted cracked black pepper with the honey-- that alone says WORLDS about the talent of the author. Congrats!

LeBec F. March 26, 2015

i love that Greek idea. I was also thinking of combining the chevre with a bit of cooked grain- like wheatberries- for some chew along with the crunch and smoothness of the croquettes!

Annie S. March 26, 2015

I tested these for the contest and wow! My husband and I just looked at each other but did not speak. After many years of cooking I often weigh the work/ product ratio. These cheese balls such a great payoff; dramatic in taste not so dramatic in work.

Alexandra P. March 26, 2015

Thank you, Annie! It's one of my favorite dishes that our restaurants serve. I was thrilled when they agreed to help pair the recipe down for the home cook to enjoy— everyone deserves one of those "so delicious I can't speak" moments!

Alexandros Z. March 26, 2015

A fine restaurant in Greece serves these with some crushed pistachios and a few drops of pomegranate syrup on top of each ball. yummy

Alexandra P. March 26, 2015

that sounds delicious!

Flirty F. March 27, 2015

OMG! That does sound fabulous

anotherfoodieblogger March 14, 2015

Wow, these look amazing!

JaneMiami March 11, 2015

This sounds so good, I have to make these for my next party...and I hate frying!

Michael E. March 4, 2015

I've had these at Ecco in Atlanta--sublime!