I am lovin’ this beignet batter. It’s really just beer batter but, it sure makes everything taste goooood.

After I finished deep frying my oysters, I then when onto to experiment with other ingredients: tangerine slices, frozen chocolate truffles, and spoonfuls of the batter dropped in like doughnuts. No complaints here!

This video is a continuation from “How To Shuck ‘Em” so I do not give a detailed explanation again on how to pry apart oysters. However, I felt it only appropriate to stick in another Britney Spears song (Gimme More) just to carry along the previous theme.

I’m kinda vibing with ol’ Britney Spears lately, maybe because she always seems to be in situations where she has to prove herself.

Not all beignet batter uses yeast or beer. If you want a batter that is more bread-like, compressed fresh yeast or active dry yeast will give it that texture and a nutty flavor. (I used active dry yeast in video).

However, if yeast intimates you, using a mixture of baking powder, cornstarch, and flour can be substituted. It will not have the exact same bread-like flavor or texture, but it provides a nice tempura-like crunch with a quick bread taste and it is much faster to prepare. (works extremely well for vegetables, shrimp, and oysters). I’ve included both recipes at the end.

When it comes to deep frying I always use peanut oil because it is neutral in taste and has a high smoke point. You can turn up the heat under your oil without billowing black noxious smoke taking over your house (or flames for that matter).

It’s important to maintain a temperature of 180˚C or 360˚F. This insures that the surface of the food you’re frying, will quickly form a protective barrier preventing the oil from soaking into the main ingredient and making it greasy and inedible. Inversely, if the oil is too hot, then the batter will burn before the inner ingredients gets a chance to cook indirectly. Always monitor the temperature if not using a professional deep fryer or one with a built in thermometer.

Britney fan or not, this batter is versatile for sweet and savory dishes. Whether you want to make plain beignets coated with sugar or turn seafood and vegetables into something unrecognizable yet delicious, it’s a safe bet.

Turn up the music and have some fun!

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Beignet Beer Batter

4 egg yolks
5 g fresh compressed yeast or if using dry active yeast dissolve in warm milk or water first
200 ml beer
250 g flour
25 g sugar
5 g salt
4 egg whites beat stiff

1. Mix all dry ingredients together in a mixing bowl (flour, salt, sugar). If using compressed yeast add to dry ingredients and leave out the salt until the wet ingredients are incorporated. Salt stops the yeast fermentation process so it’s better to add at the end if not pre-dissolved.
2. Mix all wet ingredients together in a separate mixing bowl (beer, egg yoks, and dissolved dry active yeast•).
3. Stir wet ingredients into dry ingredients and let rest while beating egg whites stiff.
4. After beating egg whites stiff fold them into batter.
5. Dip whatever main ingredient you are using into batter and deep fry at 180˚C or 360˚F until the batter is golden brown on each side.
6. Remove and let drain a little on paper towels before serving.
• follow the instructions on the packet of active dry yeast to dissolve. Normally this means heating water or milk until warm (70˚C or 140˚F) add yeast and stir gently. Then let sit a minute until the yeast becomes foamy. Once foamy, you can add to wet ingredients.

Beinget Batter (without yeast)

90g flour
60g cornstarch
15g baking powder
75 ml whipping cream
1 egg
125 warm water water (60˚C or 120˚F)

1. Mix cornstarch, flour, egg, and salt.
2. Whisk warm water and cream together and then add baking powder.
3. Pour liquid over flour mixture and stir with whisk
4. Cover batter with film and let rise for 4-5 minutes before using.