a frying pan or frying appliance with palm or peanut oil if available. Otherwise, use vegetable oil. The oil temperature should be around 150°C (302°F).
When the water begins to boil, throw the flour in all at once.
Actively knead it with a spatula and let it cook for two minutes while incessantly kneading it, until the dough detaches itself from the bottom of the pot.
Remove from flame and let it cool, then add the eggs one by one.
Work the dough energetically after adding the first egg, to cause a little air to enter into the dough.
Beat the second egg and add slowly, until the dough is ready.
The dough should not be too soft, or too liquidly.
Let it cool.
Warm up the frying pan.
It should not be very hot at the beginning.
Form small balls of dough of about 4–5 cm in diameter.
Drop them in the oil and let them cook while slowly adding heat to the fryer, in such a way that it is up to 150°C (302°F) when the beignets have been cooked.
Pull them out when golden brown and serve hot, dipped in fine sugar.
