Directions
In a large mixing bowl, whisk together Tonomi's Cassava Flour, tapioca flour, sugar, baking powder, and salt. This forms the base of your beignet dough.
In a separate bowl, beat the eggs and then add the milk, vanilla extract, and melted butter. Stir until well combined.
Pour the wet ingredients into the dry ingredients, mixing until a smooth dough forms. The dough should be soft and slightly sticky.
In a deep frying pan, heat vegetable oil over medium heat. Make sure the oil is hot but not smoking (around 350°F or 175°C) to achieve the perfect puffy beignets.
Using a spoon or your hands, scoop small portions of dough and carefully drop them into the hot oil. Fry a few at a time, being careful not to overcrowd the pan. Cook for about 2-3 minutes on each side or until golden brown and puffy
Use a slotted spoon to remove the beignets from the oil and place them on a plate lined with paper towels to drain excess oil.
Once the beignets are slightly cooled, generously dust them with powdered sugar for that classic finish.
Serve the beignets warm with extra powdered sugar on the side. Watch your kids’ faces light up with each fluffy bite!
Recipe Note
Tips:
For perfectly round beignets, use a small ice cream scoop to drop the dough into the oil.
If you want to add a bit of variety, you can dip the beignets in chocolate sauce or drizzle them with honey.
Be careful with the oil temperature; too hot, and the beignets will brown too quickly on the outside while staying raw on the inside.
Sale
