Beignet of Ham
Ingredients
Directions
Prepare
Prepare the batter as usual and mix in the chopped ham.
Roll the batter into pieces the size of a hazelnut.
Fry
Heat the lard in a deep pan.
Fry the pieces for 10 to 15 minutes until they expand to 6 or 7 times their size.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Chopped ham
- Adds savory flavor and a meaty bite throughout each beignet.
- Batter
- Forms the light, airy body that puffs and crisps when fried.
- Lard
- Hot fat that cooks the batter quickly and gives the beignets a crisp, golden exterior.
The step that matters
Frying the pieces in hot lard. The lard must be hot enough to cook the batter through as it expands. If it is too cool, the beignets absorb excess fat and turn greasy instead of puffing and browning.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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