Pumpkin Beignets

Growing up, my mum used to make these beignets anytime we had some leftover pumpkin in the fridge. They’re a dessert from the Seychelles, that you can only find in households; they aren’t sold anywhere. Super simple, usually flavoured with vanilla, and depending which house you’re at you may find a pinch of cinnamon or nutmeg added.

These beignets are not like yeasted doughnuts. They’re soft, fluffy and custardy in the middle, with the craggy bits that end up super crispy. I actually developed this recipe with my mum, and decided to add a very non-traditional ingredient; maple syrup, for a very subtle caramel flavour. In the end, it resulted in some of the best beignets mum and I have made.

This beignet recipe uses roasted kabocha purée, which is a drier pumpkin than most varieties. You can use tinned pumpkin purée, or if you have any pumpkin, roast it at 180°C until tender, and mash it up with a fork instead of a having it silky smooth. If your purée is watery, strain it for 10-15 mins before making the batter.

Tip: Feel free to add pumpkin spice mix or some cinnamon to the mixture to give it some cozy warm autumn flavours.

serves: 4-6 people

prep/frying time: 20-25 minutes

Ingredients

1 cup (225g) pumpkin purée

2 eggs

1/4 cup (60ml) milk or dairy free milk

1/4 cup (77g) dark maple syrup

3 tbsp granulated sugar

1 1/2 tsp vanilla paste

1 cup (145g) flour

1/2 tsp baking powder

1/4 tsp salt

Neutral oil, enough to fill a pot 1/2 way

honey or powdered sugar, for garnish

Method:

1. In a big bowl whisk together pumpkin purée, eggs, milk, maple syrup, sugar, and vanilla paste.

2. In another bowl, add the rest of the dry ingredients, and mix until everything is thoroughly combined. Sift the dry ingredients into the wet, and whisk until a smooth batter forms.

3. In a medium heavy based pot, add enough oil to fill it up 1/2 way. Turn the heat up to medium high or until it registers 175°C. When the oil is hot start dropping 2-3 tbsp worth of batter into the oil (If you want to make bigger beignets, feel free to add more batter.) You' will have to cook them in batches as frying too many at once will lower your oil temperature, creating oily beignets. The batter will sink to the bottom of the pot, then float up. Fry the beignets turning them over to evenly colour both sides. They’re fully cooked through when they’ve turned brown. Transfer cooked beignets to a paper lined plate or a wire rack. Continue frying the batter until no more is left.

4. Plate the cooked beignets and drizzle with honey or sift some powdered sugar on top. Serve still warm.