Go Back
–+ servings
Pistachio Beignets

Pistachio Beignets: Warm, Light, and Oh-So Irresistible!

These easy pistachio beignets are a quick, sweet indulgence perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 beignets
Course: Dessert
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1/2 cup Sugar Brown sugar can be used for a richer flavor.
  • 2 teaspoons Baking Powder Do not substitute with baking soda.
  • 1 pinch Salt Enhances flavor.
  • 3/4 cup Milk Can be substituted with almond or oat milk for a dairy-free option.
  • 1 unit Egg Can use a flax egg as a vegan alternative.
  • 1/2 cup Pistachios Chopped, feel free to experiment with different nuts.
  • Oil for frying Can use vegetable, canola, or coconut oil.

Equipment

  • Large mixing bowl
  • whisk
  • spatula
  • Deep skillet or frying pan
  • Kitchen Thermometer

Method
 

Step‑by‑Step Instructions
  1. Prepare the dry ingredients by sifting together flour, sugar, baking powder, and salt.
  2. Mix the wet ingredients in another bowl, combining milk and a beaten egg, then gradually add to the dry ingredients while stirring.
  3. Fold in chopped pistachios gently to evenly distribute them throughout the batter.
  4. Heat oil in a deep skillet to about 350°F (175°C) before frying.
  5. Drop spoonfuls of batter into the hot oil and fry until golden brown, turning halfway through.
  6. Drain excess oil on paper towels and dust with powdered sugar before serving.

Nutrition

Serving: 1beignetCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 120mgPotassium: 80mgFiber: 1gSugar: 5gVitamin A: 100IUCalcium: 50mgIron: 1mg

Notes

These beignets are best enjoyed fresh. For storage, keep at room temperature for 1 day, refrigerated for up to 2 days, or freeze for up to 1 month.

Tried this recipe?

Let us know how it was!