Beignets, a New Orleans favorite, are best when made in a deep-fat fryerso if you have one, haul it out.
Makes: 40 servings
Prep: 20 mins
Cook: 15 mins
- Vegetable oil
- 1 small jalapeno chile, seeded and finely chopped
- 1 cup apple jelly
- 2 tablespoons cider vinegar
- 2 tablespoons whole grain mustard
- 1 teaspoon hot pepper sauce
- 3/4 pound shrimp--peeled, deveined and cut into 1/2-inch pieces
- Salt and pepper
- 2 cups flour
- 1 cup shredded sweetened coconut
- 1/4 cup finely chopped scallions
- 1 tablespoon baking powder
- 1 12 ounce bottle amber beer
- In a small saucepan, heat 1 tablespoon oil over medium heat. Add the jalapeno and cook, stirring occasionally, for 5 minutes. Add the apple jelly, cider vinegar, mustard and hot sauce and cook until the jelly is melted. Pour the pepper jelly sauce into a serving dish.
- In a large skillet, heat 2 tablespoons oil over high heat. Add the shrimp, season with salt and pepper and cook until pink, 1 to 2 minutes. Transfer to a paper-towel-lined plate and let cool.
- Fill a heavy, medium saucepan halfway with oil and heat over medium-high heat until the oil registers 360 degrees on a deep-fat thermometer. Meanwhile, in a large bowl, toss together the flour, coconut, scallions, baking powder and 1 teaspoon salt. Whisk in the beer and 1/4 cup water. Stir the shrimp into the batter.
- Using two soup spoons, scoop some shrimp and batter into one spoon, then, with the other spoon, scrape the batter into the hot oil. Fry 6 beignets at a time, turning once, until puffy and light brown, 1 minute on each side. Transfer the beignets to a paper-towel-lined plate; season with salt. Serve hot with the pepper jelly sauce.
- Make the dipping sauce up to a day in advance; warm briefly in the microwave before serving with the beignets.