Buttermilk Beer Beignets

Combine flour, cornstarch, salt, sugar, and baking powder in a large mixing bowl. Mix well.

Pour in buttermilk, then pour in beer. Gently fold in with a baking spatula. DO NOT WHISK. A whisk will introduce too much air into the dough, which will make the beignets too tough.

The temperature of the batter is important! Refrigerate 30 minutes before frying. The beignet will come out more airy and less dense if the batter is, as Foreigner reminds us, “cold as ice."