How necessary is a thermometer in frying beignets?

[laurelm]

This question may be incredibly stupid, but how important is the deep-fat thermometer to have for this recipe: http://www.epicurious.com/recipes/food/views/240226

Is there a way to estimate? Or if not, will I suffer greatly if the temp is not exact?

I am finally trying to add some desserts to my cooking, which is a bit difficult for me, since I do not eat sweets much myself. But I need to add desserts to my repertoire and I am one to try anything!

But this dessert just sounds delicious for my dinner tomorrow night and perfect for fall.

[gfron1]

I think you should use a thermometer. If you had the experience to just feel the heat, I might suggest otherwise, but if your oil is too cool, you'll have greasy beignets, and if you are too hot, you'll burn the outside with a doughy inside. Splurge the $10 and ensure success on your first fry.

[Mayhaw Man]

As someone who has made them for years and probably would be thought to have "the touch," I would say use the thermometer. It will be so much easier and as you have never made them before, at least not this recipe, I assume, you'll get much more even results.

And they are fun and easy to make, so why add the worry factor to it?

[SundaySous]

My cooking all around has improved dramatically since I started using thermometers.