Mardi Gras Recipe: French Beignets

If you’ve ever had delicious, deep-fried, sugar-coated beignets, a French version of the donut, you are going to be pleasantly surprised to learn how easy they are to make at home.  I mixed up the dough in minutes, and fried them without wasting cups and cups of oil.  And they were so delicious! I’ve only had beignets at the Jazz Cafe in Downtown Disney. Needless to say, making beignets at home was much more frugal. These would be great to make at a Mardi Gras party, or for sitting home and watching the Mardi Gras parade on TV.

French Beignet Recipe
Oil for frying with a high smoke point (I used sunflower oil)
1 3/4 c. flour, plus some for rolling
1/2 teaspoon baking powder
1/8 teaspoon salt
2/3 c. sugar
2 eggs
½ teaspoon vanilla
2 tablespoons oil
2 tablespoons milk
½ c. powdered sugar

Add one inch oil to a deep pan. Be sure to use frying oil with a high smoke point. Heat over medium-low heat while you mix the beignet batter.

Beat the eggs in a large bowl and stir in sugar and vanilla. Stir in milk and oil. Add the flour, baking powder and salt, mixing lightly. Try not to over beat. The more you work with this dough, the tougher the beignets will be.

Turn out the dough onto a floured surface. Sprinkle lightly with flour and gently roll the dough out to 1/8 inch. Cut into squares or triangles with a knife.

Rolling the dough thinly and working it as little as possible is what keeps beignets light and fluffy.

Lift the shapes gently into the hot oil. Fry until golden, turning with a slotted spoon. Drain on paper towels and dust with powdered sugar. Best served immediately.

My house helper told me they make a similar dessert for Christmas in India called Galagala.  A small ball of dough is flattened onto a fork and rolled up, then deep fried.  My kids loved this bite-sized version of beignets.