When the oil is excessively hot, the exterior of the beignets brown incredibly quickly. The crust created forms a barrier, trapping the moisture inside and preventing the middle from cooking properly, leading to an unappetizing contrast in texture. And in case you decide to keep the pastries in the oil a bit longer, hoping to give the centers a chance to cook, the exterior will continue browning until they end up burned and basically inedible.
The solution is simply monitoring and maintaining the right oil temperature. Typically, beignets are fried at a temperature of 350 to 370 degrees Fahrenheit. Using a reliable kitchen thermometer can be a game-changer, ensuring that you maintain this range. If it starts to climb too high, reduce the heat on the stove. Likewise, if the temperature drops too low, you’ll end up with oily, soggy beignets, which is a different problem but equally heartbreaking.
Ultimately, patience and attentiveness are your best allies in the quest for the perfect beignet. So, the next time you set out to create a batch of these iconic pastries, remember: the golden rule for golden beignets is all about that perfect oil temperature.
Read More: The Oil Mistake That Can Lead To Unevenly Cooked Beignets