0 (0)

Desserts, Sides

Buttermilk beer beignets

Buttermilk beer beignets
Myung J. Chun / Los Angeles Times

By his latest count, Nguyen Tran figures he probably has 15 costumes. The face behind the restaurant and brand Starry Kitchen just deposited two large bags worth of clothing on the counter at the Los Angeles Times Test Kitchen. Nguyen’s ... Read more

  • 1 ½ cups all-purpose flour
  • 1 ½ cups cornstarch
  • 1 tablespoon kosher salt
  • ½ teaspoon sugar
  • 2 teaspoons baking powder
  • 1 cup buttermilk
  • ¾ cup cold Asian light beer
  • Cooking oil

Step 1In a large mixing bowl, combine the flour, cornstarch, salt, sugar and baking powder. Pour in the buttermilk, then the beer. Gently fold using a spatula, careful not to whisk (a whisk will introduce too much air into the dough, which will make the beignets tough).

Step 2Set the batter aside for at least an hour to give the liquids time to mix and react for the fluffiest beignets. Then refrigerate the batter for 30 minutes before frying (when chilled, the beignets come out more airy and less dense).

Step 3Bring a pot of cooking oil to 350 degrees over medium-high heat. Use an ice cream scoop to portion the dough, dipping each portion in the oil. Fry until the dough is a light golden brown 4 ½ to 5 minutes. To make sure the beignets are cooked through, stick them with a long skewer. If the beignets are ready, the skewer will come out clean; if not, continue to fry.

Step 4Remove the beignets and drain before serving.

Note: Adapted from a recipe in “Adventures in Starry Kitchen” by Nguyen Tran.


Rotini with spicy chicken liver sauce
Rotini with spicy chicken liver sauce

Gin-cured salmon and avocado salad
Gin-cured salmon and avocado salad

Mussel stew with potatoes and sausage
Mussel stew with potatoes and sausage

Salsa verde
Salsa verde

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Milk Bar’s Compost Cookies
Imperial's sticky toffee gingerbread
Blackberry soup with juniper cream and candied lemon peel
Strawberry marshmallow brulee