Beignets are best served hot but if you must make them ahead, pop them in your hot oven till they are crispy again.
2 people made this
For the batter
250g plain flour
2 eggs, separated
1/2 teaspoon salt
1/4 teaspoon pepper
100ml beer such as lager or pilsner
1/2 teaspoon minced parsley
1/2 teaspoon lemon juice
2 scant tablespoons oil
For the beignets
2kg cauliflower, separated into florets
1/2 lemon, juiced
salt and pepper
oil for frying
Method Prep:45min › Cook:10min › Ready in:55min
Sift flour into a large bowl. Add egg yolks, milk, salt and pepper and whisk whilst gradually adding the beer. Once the mixture is smooth, add the parsley. Cover with cling film and leave to rest in the fridge for at least 1 hour.
On the meantime cook the florets in boiling salted water till al dente, about 8 minutes. Drain and pat dry with kitchen paper. Season with salt and pepper and drizzle with lemon juice.
Beat the egg whites with 1/2 teaspoon lemon juice till stiff. Stir oil in to batter and gently old in egg whites.
Heat oil in a deep fryer or a heavy pot.
Dip cauliflower florets into theh batter and get excess batter drip off. Fry a few beignets at a time in the hot oil till golden.
Degrease on kitchen paper then place on a wire rack.
Serve right away or reheat them in the hot oven do to make them crispy again.