Drop beignets are a yeast-free alternative to traditional beignets that skip the dough-rising step, making them faster to prepare and fry. Whipped egg whites folded into a simple batter create light, airy puffs that emerge golden and are finished with a dusting of confectioners' sugar.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Place the egg whites in a small bowl. Let them stand at room temperature for 30 minutes.
Meanwhile, in a large bowl, combine the flour, baking powder and salt. Combine the egg yolks, sugar, water, butter, lemon zest, vanilla and, if desired, the brandy. Stir the wet mixture into the dry ingredients just until they're combined.
Beat the egg whites on medium speed until soft peaks form. Fold the egg whites into the batter. Editor's Tip: You should separate the eggs while cold, but whisk the whites once they've warmed to room temperature. Soft peaks is the first stage (before stiff peaks); the whites should be a bit loose and droop off a spatula. Stiff means that the egg whites can hold their shape.
In a cast-iron or electric skillet, heat the oil to 375°F. Drop the batter by the teaspoonful, a few at a time, into the hot oil. Fry the beignets until they're golden brown, about 1 minute and 30 seconds on each side. Drain the excess oil on paper towels. Dust the beignets with confectioners' sugar before serving them warm. Editor’s Tip: If you have any issues with the batter sticking to the spoon when dropping the beignets, spray the spoon with cooking spray before scooping it.
Store cooled beignets in an airtight container for up to 2 days; reheat gently in a 300°F oven for 5 minutes to restore crispness.
cast-iron or electric skillet · deep-fat frying thermometer
Prepare the dry ingredients and yolk mixture in advance, but fold in the whipped egg whites just before frying to maintain airiness.
Cold eggs separate cleanly without yolk contamination. Room-temperature egg whites whip to fuller, more stable peaks, creating the light texture in the beignets.
Soft peaks are the first stage of whipped egg whites; they should be slightly loose and droop off a spatula rather than hold a stiff shape.
Heat oil to 375°F in a cast-iron or electric skillet. This temperature fries the beignets golden brown in about 1.5 minutes per side without burning the outside.
Yes, brandy is optional. The vanilla and lemon zest provide plenty of flavor without it.
