Beignets

from Half Assed Kitchen

2 cups all-purpose flour (+ maybe a little more to get correct consistency)

1/3 cup sugar

3-1/2 Tablespoons baking powder

1/4 teaspoon salt

1-1/2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

3/4 cup milk (or soy or rice milk)

1-1/2 Tablespoons fresh lemon juice

2 Tablespoons vegetable oil + a crapload more for frying

Powdered sugar

Start your oil early as it takes a long time to heat. Pour about 3 inches into large pan and, if you have one, use a candy thermometer to get the oil up to 375 degrees. If not, heat oil for a while on medium-high heat. Test temperature by dropping in a piece of cubed bread. When it browns in 50 seconds, oil is ready for frying.

Mix all other ingredients except the powdered sugar.

Roll onto floured surface and cut into desired shapes. You can also just make these into balls and fry that way, but we prefer the slightly more refined look of the cut-outs.

When oil is hot enough, drop dough in, about three at a time. Turn with a slotted spoon, frying for about three minutes.

When beignets are golden, remove from oil and set on paper towels to drain.

Dust with powdered sugar and serve.