Beignettes de Kumara

Beignettes de Kumara

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This adaptation of a small French dounut could be served as a sweet or savoury snack depending on your flavour preference.

Submitted by Pierre

Cook Time 10
Prep Time 10
Servings 20 Beignettes


3 large kumara, cooked and mashed
2 egg yolks
2 oz sherry
1/4 tsp nutmeg
salt and fresh black pepper
shredded almonds


Preparation Instructions

Beat all the ingredients, except the kumara, until light and fluffy. Fold the kumara into the mixture. Cool. Shape into cylinders. Roll in flour. Beat the white of an egg until foaming. Roll floured beignettes in egg white and then in shredded almonds.

Cooking Instructions

Fry in hot oil at 190 degrees Celsius until golden brown. Drain on a kitchen paper towel.

Serving Instructions

For a sweet version dust with icing sugar and serve as a finger morsel or with ice cream. For a savoury version serve hot with a selection of your favourite dipping sauces: sweet Thai chilli, plum sauce, sour cream, garlic aioli. The number of beignettes produced will depend on the size you make them. This recipe should make about 20.