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Ingredients
- COCOA SUGAR:
- Ingredients
- 2 extra-large cage-free eggs
- 1/2 cup milk, plus extra as needed
- 1/2 cup granulated sugar
- tablespoons vegetable oil
- 1 cup sifted all-purpose flour
- 1/2 cup sifted unsweetened cocoa powder
- 1 teaspoon baking powder
- Pinch salt
- 6 cups vegetable oil, for deep-frying
- 1/4 cup powdered sugar
- 1 tablespoon cocoa powder
Preparation
Step 1
Directions
In a medium-sized mixing bowl, whisk together the eggs, 1/2 cup milk, granulated sugar, and vegetable oil. In a separate bowl, lightly whisk together the sifted flour, sifted cocoa powder, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir until thoroughly blended. You should have a thick and scoopable but still moist batter; if the mixture seems a little too dry or thick, stir in a tablespoon or two more of the milk.
Put the oil into an automatic countertop deep-fryer and set the thermostat to heat to 350 degrees F. Or put the oil in a deep, heavy pot and heat on the stovetop to 350 degrees F. on a deep-frying thermometer.
Meanwhile, sift together the powdered sugar and cocoa powder into a clean, medium-sized mixing bowl. Set aside.
Scoop up the batter in balls measuring about 2 tablespoons each, carefully easing each ball into the hot oil to avoid spattering; if necessary, fry in batches to avoid overcrowding. Fry for 1 minute. Then, with a wire skimmer or slotted spoon, turn over all the beignets and fry for 1 minute longer, until evenly darkened and crusty-looking.
With the deep-fryer basket, wire skimmer, or slotted spoon, remove the beignets from the oil to a platter or tray lined with a double layer of paper towels. Fry any remaining batter in the same way.
While still hot, carefully transfer the beignets a few at a time to the bowl of cocoa sugar and, with a fork or spoon, turn gently to coat. Transfer to dessert plates and serve hot.