I loved buying beignets souffles from bakeries back home in Cameroon. It has a crunchy exterior, the inside tastes like cake. It is good with coffee or tea. Enjoy, friends!
In a large bowl, mix together sugar and oil. Add in eggs, milk and vanilla extract then whisk together. Add the flour, baking powder, salt and nutmeg. Mix to form a thick batter.
Pour oil up to about 2/3 of a deep frying pan. Heat oil on high heat for about 10 minutes (up to 375 degrees F/190 degrees C). Turn down the heat to medium heat them gently drop tablespoons full of the batter into the oil. Drop about ten tablespoons full for the first batch then drop in the rest of the batter for the second batch.
Note: I used my hand to place drops of the batter into the oil. However, if you can't do this, use a tablespoon (the round types used in measuring as the recipe says). Be sure to dip the tablespoon into oil in between dropping the batter to ensure the batter doesn't stick to the tablespoon. Alternately, you could use a quick release ice cream scoop to drop the batter into the oil.
Let the balls cook for about 7-10 minutes until they are a deep brown color. Be sure to turn them from time to time. Remove and place on paper towel to absorb excess oil.
1. The temperature of the oil is key in this recipe. If your oil is too hot, the beignets souffles will burn quickly on the outside without getting cooked on the inside. So be sure to follow my exact directions for heating the oil - heat it on high for about 10 minutes then turn down the heat to medium before putting in the balls. The heat should remain at medium throughout the cooking process.
2. You could add other flavors like orange/lemon zest to your batter.