[dropcap]T[/dropcap]he French are not usually fond of fried treats (unlike their Spanish or Portuguese neighbours). But these bite-size fritters are timeless goodies that have been feeding generations of French families. French regions come up with their own twists on the recipe … made with choux pastry, yeast dough, potato flour (Savoy Region) or chestnut flour (Corsica)… fried in oil or lard … referred to as “nun’s farts” (Brittany Region), “beignets” (Paris) , and on and on. They are commonly served plain, with a light dusting of caster sugar, cinnamon or icing sugar.
These French fritters called “beignets” are on the softer side. That are not sweet at all (there is no sugar in the batter actually). You also don’t need to fry them very long. They end up being lighter in color, and with less of a crunch. Texture wise, they are soft and airy, closer to a donut than a fritter. But, they are bite-size… which makes it very hard to stop at one!
[yumprint-recipe id=’33’]
