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
1 cup self-rising flour
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)
Fresh lemon wedges
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.