★Ingredients
For the beignets:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 large egg
1/2 cup milk
1/2 cup cooked and mashed legumes (such as chickpeas, lentils, or black beans)
1/4 cup finely diced onion
1/4 cup finely chopped fresh parsley or cilantro
Oil for frying (vegetable or canola oil works well)
For the dipping sauce (optional):
1/2 cup plain yogurt
1 tablespoon lemon juice
1 clove garlic, minced
Salt and pepper to taste
Chopped fresh herbs (such as parsley or cilantro) for garnish
★Instructions
- Prepare the batter:
- In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, paprika, garlic powder, and onion powder.
- In another bowl, beat the egg and then add the milk, mixing well.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the cooked and mashed legumes, chopped parsley or cilantro, and diced onion until evenly distributed.
- Heat the oil:
- Pour about 2 inches of oil into a deep frying pan or pot and heat it to 350°F (175°C). Use a thermometer to maintain the correct temperature.
- Fry the beignets:
- Using a spoon or small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. Fry in batches to avoid overcrowding the pan.
- Fry the beignets for about 2-3 minutes on each side, or until they are golden brown and cooked through.
- Use a slotted spoon to transfer the fried beignets to a plate lined with paper towels to drain excess oil.
- Prepare the dipping sauce (optional):
- In a small bowl, combine the plain yogurt, lemon juice, minced garlic, salt, and pepper. Mix well and garnish with chopped fresh herbs.
- Serve:
- Serve the beignets hot with the yogurt dipping sauce on the side.
Enjoy!