Potato Beignets

Potato Beignets

Stephanie Izard
Girl & the Goat
Chicago, IL

Yield: 25 servings


Yogurt (Yield 2 3/4 gallons):


  1. Heat sugar, milk and butter in a saucepan until butter melts, then remove from heat and reserve.
  2. In a mixing bowl, combine yeast and water and rest for 5 minutes to reactivate yeast.
  3. Add yeast mixture to butter mixture and stir until combined.
  4. Beat potato puree and egg in bowl of a standing mixer with a paddle attachment until just combined, then add butter mixture and beat until well combined.
  5. Add flour and beat until combined, then remove to a bowl and ferment in a warm, dry place until doubled in size.
  6. Roll dough into a 1/2-inch thick sheet, then cut it into 1 1/2-inch squares. Fry in 350*F oil, flipping once, until light golden brown on both sides.
  7. Spoon yogurt into center of plate and top with beignet and serve.
  1. Scald milk and heavy cream in a heavy-bottomed pot. Remove from heat and cool to 100°F. Add yogurt culture. Transfer to a metal container and float in a hot water bath to maintain 100°F temperature until yogurt separates, about 4 hours. Strain and reserve, refrigerated.