Crispy Potato Beignets Recipe

Place peeled and diced russet potatoes in a medium pot and cover with cold water. Add a pinch of salt. Bring to a simmer and cook until potatoes are just tender when pierced with a knife, about 10–12 minutes depending on dice size. Drain thoroughly and spread on a tray to steam off and cool for 5–10 minutes.

While still warm, press the potatoes through a ricer or mash very finely (avoid lumps). Allow mashed potatoes to cool to lukewarm (about 10 minutes). Excess moisture will make batter runny; if potatoes seem watery, return to low heat in the pot and stir gently to dry them for 1–2 minutes, then cool again.

In a large mixing bowl combine the cooled mashed potatoes, 3 tablespoons flour, 2 tablespoons cornstarch, baking powder, salt, and black pepper. Mix to distribute dry ingredients evenly.

Beat the egg lightly with the cold water, then fold into the potato mixture until a soft, slightly sticky batter forms. If using chopped chives, fold them in now. The batter should hold its shape on a spoon but still be soft — adjust with up to 1 additional tablespoon flour or 1 tablespoon water if it is too wet or too dry.

If you want an extra-crispy exterior, place the 1 tablespoon flour and optional 2 tablespoons cornmeal or panko in a shallow dish. Using a small spoon or cookie scoop, form portions (about 1.5 tablespoons each) of batter and lightly dust or roll them in the dry mix to coat. Shake off excess. Alternatively, you can fry directly for a softer crust.

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (enough to float the beignets). Heat oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of batter sizzles and browns in about 30–45 seconds.

Working in batches to avoid crowding (3–4 at a time depending on pan size), gently slip scoops of batter into the hot oil. Fry, turning once, until golden brown and crisp, about 3–4 minutes per batch (1.5–2 minutes per side). Use a slotted spoon to transfer beignets to a paper towel-lined tray to drain. Maintain oil temperature between 325–350°F (160–175°C); reduce heat slightly if browning too quickly.

Taste one and adjust seasoning if desired — sprinkle with a little fine salt while still hot.

If serving with sour cream or crème fraîche, spoon into a small bowl and dust with smoked paprika. Serve beignets hot with lemon wedges on the side for a bright squeeze if desired. Finish with a light sprinkle of salt flakes.

Leftovers can be reheated in a 375°F (190°C) oven on a wire rack for 6–8 minutes to re-crisp. Do not microwave or they will become soggy.