📝 About This Recipe
Transport yourself to the vibrant streets of Martinique and Guadeloupe with these airy, aromatic fritters traditionally served during the exuberant Carnival season. Unlike their heavier counterparts, these French Antillean beignets are infused with lime zest, dark rum, and warm spices, creating a cloud-like texture that melts in your mouth. They represent the soulful fusion of French pastry techniques and Caribbean flair, offering a burst of tropical sunshine in every bite.
🥗 Ingredients
The Batter Base
- 2 cups All-purpose flour (sifted)
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Fine sea salt
- 1 cup Whole milk (slightly warmed)
- 2 Large eggs (at room temperature)
- 2 tablespoons Unsalted butter (melted and cooled)
Caribbean Aromatics
- 1 tablespoon Dark Caribbean Rum (optional but highly recommended)
- 1 teaspoon Vanilla extract
- 1 teaspoon Lime zest (finely grated from 1 organic lime)
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg (preferably freshly grated)
Frying and Finishing
- 1 quart Vegetable oil (for deep frying)
- 1/2 cup Powdered sugar (for dusting)
- 1 teaspoon Ground cinnamon (to mix with powdered sugar)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
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2
In a separate medium bowl, beat the eggs lightly. Whisk in the warmed milk, melted butter, vanilla extract, rum, and lime zest.
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3
Create a well in the center of the dry ingredients. Slowly pour the wet mixture into the well while stirring gently with a wooden spoon or whisk.
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4
Mix until the batter is smooth and elastic. It should be thicker than pancake batter but thinner than bread dough—it should drop slowly from a spoon.
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5
Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for 30 minutes. This allows the gluten to relax for a tender texture.
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6
While the batter rests, fill a deep, heavy-bottomed pot or Dutch oven with about 2-3 inches of vegetable oil.
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7
Heat the oil over medium heat until it reaches 350°F (175°C). Use a candy or deep-fry thermometer to ensure accuracy.
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8
Prepare a landing station by lining a large baking sheet with paper towels or placing a wire rack over a tray.
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9
Once the oil is ready, use two small spoons or a small cookie scoop to carefully drop rounded tablespoons of batter into the hot oil. Do not overcrowd the pot; fry about 5-6 at a time.
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10
The beignets will puff up and rise to the surface. Fry for about 2-3 minutes per side, turning them occasionally with a slotted spoon until they are a deep golden brown.
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11
Use the slotted spoon to remove the beignets from the oil, letting excess oil drip off before placing them on the paper towels.
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12
In a small bowl, sift together the powdered sugar and the extra teaspoon of cinnamon.
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13
While the beignets are still very warm, generously dust them with the spiced powdered sugar using a fine-mesh sieve.
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14
Serve immediately while hot and crispy for the best experience.
💡 Chef's Tips
Maintain a steady oil temperature; if the oil is too hot, the outside burns before the inside cooks, and if it's too cool, they will be greasy. Avoid over-mixing the batter after adding the liquid to keep the beignets light and airy rather than rubbery. For an extra citrus punch, add a tiny squeeze of lime juice into the batter just before frying. If you don't want to use rum, you can substitute it with a drop of almond extract for a different but delicious flavor profile. Use a neutral oil with a high smoke point, such as canola, peanut, or sunflower oil.
🍽️ Serving Suggestions
Serve with a side of warm chocolate ganache or a spiced guava jam for dipping. Pair with a cup of strong Caribbean coffee or a 'Café au Lait'. For a true Carnival experience, enjoy with a glass of chilled Planter's Punch or a Ti' Punch. Serve alongside fresh tropical fruit like sliced mango or pineapple to balance the sweetness.