Beignets

• Beignets
• 1 cup water
• ½ cup butter
• 1 tsp. sugar
• ¼ tsp. salt
• 1 cup flour
• 4 eggs
• 1 tsp. vanilla

• In a medium size sauce pan over medium heat, combine first four ingredients and bring to a boil. Remove from heat. Add flour all at once and with a wooden spoon, stir vigorously ‘til mixture is thoroughly combined. Mixture should leave the sides of the pan and form into a ball. One at a time, beat eggs into mixture. Mixture should be smooth and glossy. Add vanilla and stir ‘til incorporated. In a medium skillet, preferably cast iron, heat two inches of vegetable oil. Test heat of oil by dropping one spoonful of batter into oil. You will know oil is hot enough when the dough floats up and begins browning. Once oil is hot enough, continue to drop batter by spoonfuls. Fry until golden and centers are no longer doughy. Be mindful not to overcrowd the skillet. Drain on a paper towel lined plate. Sprinkle with powdered sugar or sop in cane syrup.
  
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