Fluffy, freshly fried Oreo Beignets are perfect little pillows of fried dough with a cookies and cream twist!
As you now know, I conquered my fear of frying last week with these amazing Orange Creamsicle Doughnuts.
But what you didn’t know, is that I fried even MORE things that day! Once I started, I just couldn’t help myself. I whipped up some Oreo-filled Beignets.
Because dude: beignets.
The word conjures up magical little pillows of fried dough, covered in powdered sugar and served with either a chocolate or vanilla dipping sauce. Now I had already made and glazed the doughnuts, so I thought I’d throw in some oreo cookies and simply cover them in powdered sugar. A girlfriend of mine happened to turn 21 on the same day I had my deep-fried epiphany, and I thought what better way to celebrate her coming of age than with cookie-filled fried delights!
They were a smash hit (I mean, why wouldn’t they be, they are friend and full of COOKIES!) and they are so much easier than you might think!
I found the base recipe for these beignets in my copy of Joy of Cooking, and it turns out that traditional beignets (as opposed to a Louisiana-style) are simply deep-fried pate-a-choux paste.
Deep fried cream puffs!
Pate a choux is one of those fancy French terms for a relatively simple dough. You sort of create a thick roux in a saucepan, and then beat a bunch of eggs into it. Then, I just stirred in some crushed up cookies and dropped tablespoon-sized dollops into the glorious pot of golden oil and they puffed up all on their own!
These are the kind of science experiments that would’ve made me enjoy chemistry growing up.
Well, maybe I would’ve simply hated it less, but still. Let’s have more food-related experiments! Let’s have Alton Brown teach chemistry! We wouldn’t even need a lunch break anymore; you could just eat your classwork.
Of course I realized that once I made these I should have filled them with a cookies and cream filling, but hey, that just means I have to make more beignets.
I’m totally okay with Research and Development that involves me stuffing and eating beignets. Now that I’ve learned how manageable (aka not terrifying) deep-frying is, I hope you are all prepared for many more recipes that involve this technique.
Fried pickles, anyone? How about french fries? Buttermilk fried chicken?
I could go on and on, my friends, but I shall spare you from the giant list of “Things to Fry” I have now created in my blogging binder. It’s more fun when I surprise you, right?
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