|Nutritional Guidelines (per serving)|
|Servings: 20 to 30|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy, yeast-free beignet recipe is a snap to throw together the morning after your Mardi Gras celebration. For added atmosphere, follow the custom of New Orleans' famed Cafe Du Monde and add a steaming mug of black chicory-coffee brew or a serving of cafe au lait for a complete breakfast.
As a classic and traditional French recipe, this one will not produce the French Quarter-style beignets that are so familiar in New Orleans. Instead, it is made with choux pastry dough, which is the dough used in cream puffs and eclairs. Made using only butter, water, flour, and eggs, the moisture in the dough allows it to rise without the need for yeast. This is what makes it the easiest version of beignets, and you can make them on the spur of the moment.
Absolutely delicious, these French beignets puff up wonderfully when deep-fried. The batter includes a high proportion of eggs, so the taste is reminiscent of French toast. It's a tasty change, a fun recipe to try, and they're wonderful when served alongside fresh fruit or preserves.
You can use a deep fryer or a pan that is deep enough for the oil to fry the beignets. A deep fryer should allow setting the temperature, but you will need to use a thermometer if using a pan.
Gather the ingredients.
In a medium saucepan, melt the butter in the water over medium-high heat.
Add salt and flour, and quickly stir until a sticky batter is formed. Remove from heat.
Beat in the eggs, one at a time, until the batter is smooth.
Heat oil to 375 F.
Fry mounded teaspoons of dough, several at a time, for about 6 minutes or until light, golden brown on each side. Don't crowd the fryer; ensure each beignet has plenty of room to move around. They may flip over by themselves, or you can use a slotted spoon to flip them so they cook evenly on all sides.
Drain the beignets for a few minutes on a clean kitchen towel or paper towels.
Dust with powdered sugar. Serve warm and enjoy.
- When cooking in several batches, ensure the oil comes back up to temperature before starting the next batch. A splatter screen reduces splashes of oil and is a handy tool if you fry in a pan often.
- The dough will get very stiff with each additional egg. While it will seem very liquidy at first, keep mixing until it's smooth.
- A small (1-inch diameter) cookie dough scoop makes quick work of dropping the beignet dough into the hot oil and ensures uniform size. Grease it lightly with nonstick cooking spray for best results.
- Lighten up the powdered sugar and remove any clumps by filtering it through a fine-mesh sieve as you dust the beignets. Alternatively, put the powdered sugar in a bag, add the beignets, and shake the bag gently to coat them.
What Is a Beignet?
Beignet (BEN-yay) is a French term that means bump and it originally meant fritters made with choux pastry, as in this version. So while you may wonder whether you should really be taking the time to make a yeast dough, this is an authentic version. This pastry was enshrined as the official state doughnut of Louisiana in 1986, even though it has no hole. Beignets have been a traditional food for Mardi Gras (Fat Tuesday or the day before the start of Lent on Ash Wednesday) in both France and New Orleans. They're often served for breakfast, dessert, or a coffee or tea time snack.