Haitian Beignets Recipe ended up being a favorite of mine while I was in Haiti. I got the chance to try several Haitian desserts (beignets) during a homestay. It was as educational as it was fun – mastering the traditional methods and preparation tips that have cemented this particular recipe’s status in Haitian cuisine.
The Haitian Beignets Recipe happens to be a bit different from the French version. It has local flavors including ground cinnamon and nutmeg which are spicy and warm. The dough is made with all purpose flour, baking soda and some salt. It also contains granulated sugar, eggs, milk along with a little vanilla extract, so it is soft and a bit sweet for frying.
One particular preparation tip I picked up from the homestay host would be that the dough must be uniform. The dough needs to be just right – sticky and not dry. This balance makes the beignets puff up when they’re fried in hot veggie oil. We checked in case the oil was ready by putting a small piece of dough in it. When it started sizzling and floated on the top, the oil was hot enough to fry.
An additional tip throughout the cooking session was to avoid an excessive amount of beignets in the frying pan at the same time. This ensures that each beignet cooks evenly and is golden brown without absorbing too much oil. Timing was key – each beignet needed just the right amount of frying time to crisp up on the outside and keep it soft on the interior.
I made the Haitian Beignets Recipe in the kitchen which was so much fun to see the way it changed. The beignets puffed up and were golden brown in color and had a strong odor of the spices inside. When done, they were sprinkled with powdered sugar and made sweet and more appetizing.
It was fun trying the beignets. The outside made a good crunch with every bite. Each had a soft inside. The spices really came together nicley with the sweetness of the sugar and vanilla. The powdered sugar on the outside provided it with a cool texture and taste which complemented the warm spices.
Tips on how to feel the dough and how to fry it were extremely helpful today. They made the Haitian Beignets Recipe easier to create and enhanced the final dish so that every beignet was delicious and true to its Haitian roots.
Making the Haitian Beignets recipe at the homestay was an enjoyable way to find out about Haitian cooking. It showed us how careful and traditional the methods for making this food are.
Ingredients For the Haitian Beignets Recipe
All-purpose Flour
Baking Powder
Salt
Granulated Sugar
Ground Cinnamon
Ground Nutmeg
Large Eggs
Milk
Vanilla Extract
Vegetable Oil
Powdered Sugar
Cooking Instructions For the Haitian Beignets Recipe
- In a large bowl, whisk together the flour, baking powder, salt, sugar, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs until frothy. Add the milk and vanilla extract and mix well.
- Pour the egg mixture into the dry ingredients and mix until a smooth batter forms.
- In a deep pot or fryer, heat about 2 inches of vegetable oil to 350°F.
- Use a tablespoon or cookie scoop to drop the batter into the hot oil, a few at a time, and fry until golden brown, about 2-3 minutes per side.
- Use a slotted spoon or spider skimmer to remove the beignets from the oil and transfer them to a paper towel-lined plate to drain excess oil.
- Dust the beignets generously with powdered sugar and serve warm.
Foods Most Eaten by Haitian Locals
Haitian cuisine reflects African, French, Taino, and Spanish culinary traditions. Another staple food in Haitian households is “diri ak pwa,” or rice and beans, consisting of black, red or white beans with spices and typically meat or fish. Griot (marinated and fried pork) is a popular dish served with “banan peze,” fried plantains, and pikliz (spicy pickled vegetable slaw). This is a popular combination at gatherings and celebrations.
Another popular dish is legim, a stew of vegetables that combines spinach with chayote, eggplant along with other vegetables and is usually cooked with meat or seafood and served with rice. A comforting meal on weekends is “bouillon,” a thick soup with beef, plantains, yams and other vegetables. For breakfast, “akasan,” a warm cornmeal porridge with milk and cinnamon, is a popular breakfast option.
Street food is also a staple in Haitian cuisine, with vendors selling various snacks. Pate is a flaky pastry filled with meat, fish or vegetables that is usually eaten on the go, and fritay is a platter of fried foods that include plantains, malanga, and sometimes seafood. Soup joumou, a pumpkin soup eaten on New Year’s Day to celebrate Haitian independence, is symbolic and popular. Together these dishes reflect the diversity and richness of Haitian food culture that reflects its people’s resilience and creativity.
5 Essiential Ingredients for Haitian Food
Epis (Haitian Seasoning Base): Epis may be the main ingredient of Haitian food preparation – a vibrant blend of herbs, spices and vegetables that marinate meats and flavor stews, sauces and rice dishes. Made with garlic, scallions, bell peppers, onions, parsley, thyme and quite often Scotch bonnet peppers, epis is crucial to Haitian food. It is often made in large batches and stored for use in everyday cooking.
Scotch Bonnet Peppers: Scotch bonnet peppers are an essential ingredient in Haitian food preparation, because of their heat and fruity flavor. They are used in pikliz (a spicy pickled vegetable relish), marinades and soups. The pepper is a component of the bold flavors of Haitian food.
Plantains: A staple in Haitian cuisine, plantains are fried, boiled or mashed in various dishes. They are usually a side dish or snack. A popular dish is “Banan peze,” or twice-fried plantains, and “bouyon” may consist of plantains in a broth with meat and vegetables. Plantains provide a starchy, slightly sweet accompaniment to meals, and help temper the heat in many dishes.
Rice: Rice is a staple item in Haitian diets, often served with beans, vegetables or meats. Favorite dishes include “diri ak djon djon” (black mushroom rice) or “diri ak pwa” (rice with beans). Many traditional dishes are served on rice that absorbs the flavors of sauces and stews.
Thyme: Thyme is a common herb used in Haitian cooking, giving dishes an extremely earthy and aromatic note. It is used in epis, soups, stews, and meat marinades. Its subtle yet strong taste goes well with the strong flavors and spices of Haitian food and is an essential item in the Haitian pantry.
FAQ For the Haitian Beignets Recipe
Q: What ingredients are traditionally used in the Haitian Beignets recipe?
A: The Haitian Beignets recipe typically includes basic ingredients such as flour, sugar, eggs, milk, and baking powder. Some versions incorporate mashed bananas or grated coconut for added flavor and texture, giving the beignets a unique tropical twist. A hint of vanilla or nutmeg is often added for extra depth in taste. These ingredients are mixed together to form a dough, which is then fried in oil until golden brown. The Haitian Beignets recipe is a simple yet flavorful treat, often dusted with powdered sugar or served plain.
Q: Can the Haitian Beignets recipe be made with different fillings or flavors?
A: Yes, the Haitian Beignets recipe can be adapted with various fillings or flavors to suit your taste. While the traditional recipe is often made plain or with mashed bananas, you can experiment with other ingredients like grated coconut, pineapple, or even chocolate to give the beignets a richer taste. Some cooks add rum or cinnamon to the dough for a deeper, spiced flavor. You can also serve the beignets with a dipping sauce, such as chocolate or caramel, for added sweetness. The Haitian Beignets recipe is quite versatile, allowing you to customize it based on your preferences.
Q: How do you prevent the Haitian Beignets recipe from becoming too oily when fried?
A: To prevent the Haitian Beignets recipe from becoming too oily, it’s important to ensure that the oil is at the right temperature before frying. The ideal frying temperature for beignets is around 350°F (175°C), which allows them to cook evenly without absorbing too much oil. Frying at a lower temperature can cause the dough to become greasy and soggy. Additionally, after frying, it’s a good practice to drain the beignets on a paper towel or wire rack to remove any excess oil. Following these steps will help you achieve light and crispy beignets with the perfect texture.
Q: Can the Haitian Beignets recipe be baked instead of fried?
A: While the traditional Haitian Beignets recipe is fried, you can bake them for a lighter, healthier alternative. To do this, preheat your oven to 375°F (190°C) and prepare the beignet dough as usual. Shape the dough into small balls or drop spoonfuls onto a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown. The texture of baked beignets will be slightly different, lacking the crispy exterior of fried ones, but the flavor remains delicious. Baking is a great option for those looking to enjoy the Haitian Beignets recipe with less oil.
Q: Are Haitian Beignets served differently from French or New Orleans-style beignets?
A: Yes, while all three types of beignets share similarities, the Haitian Beignets recipe has some key differences in terms of flavor and presentation. Haitian beignets are often made with tropical ingredients like bananas or coconut, giving them a distinct flavor compared to the plain dough used in French or New Orleans-style beignets. Additionally, Haitian beignets are typically smaller and denser, whereas New Orleans beignets are larger and puffier. They are usually enjoyed without heavy powdered sugar or dipping sauces, though they can still be served with a light dusting of sugar. The Haitian Beignets recipe reflects the unique influences of Caribbean cuisine.
Easy Haitian Beignets Recipe
Equipment
- large mixing bowl
- Whisk or spatula
- Measuring cups and spoons
- Deep pot or fryer for frying
- Slotted spoon or spider skimmer
- Paper towels
- Plate for serving
- Powdered sugar shaker (optional)
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup milk
- 1/2 tsp vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, sugar, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs until frothy. Add the milk and vanilla extract and mix well.
- Pour the egg mixture into the dry ingredients and mix until a smooth batter forms.
- In a deep pot or fryer, heat about 2 inches of vegetable oil to 350°F.
- Use a tablespoon or cookie scoop to drop the batter into the hot oil, a few at a time, and fry until golden brown, about 2-3 minutes per side.
- Use a slotted spoon or spider skimmer to remove the beignets from the oil and transfer them to a paper towel-lined plate to drain excess oil.
- Dust the beignets generously with powdered sugar and serve warm.
1 comment
The haitian beignets recipe was a nice treat. I liked the texture and how easy it was to enjoy. It’s a simple dish but left me satisfied.