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Ingredients to serve 6 people:

500g chickpea flour

600g wheat flour

4 eggs

1.5 litres water

1 sachet yeast

500g sugar

Zest of 1 lemon

Small glass of rum

The night before, the chickpea flour should be cooked in cold water for half an hour, stirring regularly.

The following day, the resulting paste is ground. Eggs are added to this, along with the yeast that has been dissolved in the rum and the grated lemon zest.

The dough should be worked until it has an elastic texture.

Once it has been left to prove, this dough is cut up into small pieces that are plunged into hot oil.

After several minutes, the beignets should be taken out and left to drain on kitchen paper before being sprinkled with sugar.

Enjoy! 

(Recipe from the "Campo di Monte" farm-inn in Murato.)