Chef: Louis Maldonado

Persimmon and Pine Nut Beignet; Crab and Black Garlic Beignet

Ingredients

Crab Beignet
½ scant of crab meat
2 tbsp. dill
2 tbsp. chives
4 cloves of black garlic
8 oz. buttermilk
16 oz. flour
1 tsp. baking powder
Lemon zest, to taste
Salt, to taste
Persimmon Beignet
220 grams of flour
4 eggs
4 oz. vegetable shortening
1 tsp. baking powder
1 c. maple syrup
3 tbsp. pine nuts toasted
¾ c. roasted and chopped persimmon

Directions

Crab Beignet
  1. Whisk together flour, buttermilk, and salt
  2. Add crab, herbs, and crushed black garlic.
  3. Fry at 350 degrees for six minutes.
Persimmon Beignet
  1. Mix flour, baking powder, eggs, and maple together
  2. Whisk till incorporated and paddle in vegetable shortening.
  3. Fry at 350 degrees for eight minutes.