Edit ModuleShow Tags

The Pizza Kitchen - Lemon Jubilee Beignets




 

Brian Hernandez visited Panini Pete's in Fairhope, Alabama. Pete Blohme was kind enough to share his special recipe for lemon jubilee beignets. Now you too can try this recipe in your own kitchen! Makes a great appetizer or seasonal menu item.

LEMON “JUBILEE” BEIGNETS
Yield: Makes approximately 24- depending on size
INGREDIENTS:
1 cup self-rising flour
4 eggs
1/2 tablespoon vanilla
1 cup water
1/2 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/4 pound unsalted butter
Oil for fryer (Canola is preferred)
Confectioners’ sugar
Fresh lemon wedges

DIRECTION:
Place a sifter in a medium bowl. Measure the flour and then sift it into the bowl. Set aside.
In a separate bowl, whisk the eggs until blended and add the vanilla. Set aside.
Bring the water, sugar, salt, and butter to a boil in a saucepan. Remove from the heat. Add the sifted flour, all at once, and stir with a whisk to combine and form a dough.
Once a dough is reached, add the egg mixture in 3 stages, blending well with a wooden spoon between each stage.
Fill a fryer or Dutch oven with the oil and heat to 360° Fahrenheit.
Using a 1-ounce scoop, scoop the dough into balls, and place the balls into the fryer basket. Submerge the basket into the hot oil. (If you are using a Dutch oven, carefully drop the dough into the hot oil. Do not overcrowd or you will lower the oil temperature.)
Cook about 8 minutes and then release the beignets from the fryer basket into the hot oil. Move the beignets around the fryer or Dutch oven using tongs or a slotted spoon and fry until golden brown and the insides are done.
Strain the fried beignets and transfer them to a bowl. Immediately sprinkle the hot beignets with the confectioners’ sugar.
Serve with lemon wedges.

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

USPT: Galbani Professionale U.S. Champ David Conti at the World Pizza Championship

David Conti of Red Planet Pizza & BBQ won the Galbani Professionale Cup, and trip to the World Pizza Championship in Parma, Italy.

The Chef's Corner: Brittany Saxton, 600 Downtown, Bellefontaine, OH.

PMQ's Brian Hernandez talks with Saxton about her journey from pizzeria employee to owner.

The Good Life: Fredi the Pizzaman Lives Out His Pizza Dreams

Providing support for children with autism has also helped Fredi Bello build outsized brand awareness for his five-table pizza restaurant.

Pizza Roots & Routes: Southwest

Pizza TV's Brian Hernandez explores the Southwest region.

The Pizza Kitchen: The Mad Hatter

Pizza TV's Brian Hernandez demonstrates how to make this multi-layered pie full of flavor with a recipe provided by Brittany Saxton of 600 Downtown in Bellafontaine, Ohio.

The Pizza Kitchen: Smokehouse Pizza

(Sponsored Content) Brian Hernandez demonstrates two new topping products from Bonici, courtesy of our friends at Tyson.

Pizza Roots & Routes: Old Forge

Pizza TV's Heather Cray follows the pizza trail to Old Forge, Pennsylvania to dive into this unique and cheesy pie's story.

The Pizza Kitchen: Old Forge Style Pizza

Brian Hernandez demonstrates this Scranton-area tradition from the self-proclaimed "Pizza Capital of the World."

Learn to Throw Dough: Beginner Tricks

Learn to Throw Dough, step by step with Chris Green.

The Pizza Kitchen: The Spicy Italian

Brian Hernandez demonstrates how to make Anthony Spina's "The Spicy Italian."
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags