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

Pizza: Roots & Routes - Quad Cities

In our new documentary series, Pizza: Roots & Routes, we will be exploring different regional pizza styles, and the people and culture behind them. In this episode we take you up the Mississippi to discover pizza of the Quad Cities.

How Pizzeria DeVille Uses The Fire Within's Mobile Ovens to Stoke Success

The Pizza Kitchen - Quad Cities Style-Pizza

Originating in the Quad Cities region of Iowa and Illinois, this pie has a darker, sweeter and thinner crust, a thick, feisty sauce and the deliciousness of fennel sausage.

Go For The Dough - Shawn Randazzo's Detroit Style Dough

Enjoy this Detroit style pizza dough recipe, courtesy of award-winning pizza chef Shawn Randazzo of Detroit Style Pizza Co. For one of Shawn's award-winning pizza recipes, visit PMQ.com/detroittwist

The Chef's Corner: Shawn Randazzo, Detroit Style Pizza Co.

Shawn Randazzo sits down in the Chef's Corner to talk about Detroit pies, competing and what inspires his creations from the Motor City!

Pizza: Roots & Routes - Detroit

Check out the first installment of PMQ's new documentary series, with a focus on the origins of the Detroit-style pizza!

The Pizza Kitchen - The Twist: A Detroit Style Pizza

PMQ hits the road to meet Shawn Randazzo of Detroit Style Pizza Co.

Video highlights: The 2019 Pizza Power Report

Daniel Lee Perea walks you through some of the high points of this year's Pizza Power Report, PMQ's annual state-of-the-industry analysis.

Northeast Pizza Cup - U.S. Pizza Team

The Northeast edition of the U.S. Pizza Cup was held at Samosky's Homestyle Pizzeria in Valley City, Ohio. Nineteen pizza masters battled it out to see who would win the Grand Prize trip to Italy to compete at the World Pizza Championship in 2019.

The Pizza Kitchen: Keto Pizza With Carb-Free Crust

This Keto Pizza recipe delivers all the great flavor of a traditional pizza without the carbs!
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags