Beignets

We know we're a day late and beignet short. Fat Tuesday was yesterday. But, really, you can make them anytime. They're easier than doughnuts and so, so good.

Beignets are traditionally fashioned into rectangles. We're lazy though, and shaping them with a round cookie cutter was easier than using a knife.

So, here you have our circular, yeast-free, knead-free, egg-free beignets. Inspired by the cookbook Bakin' Without Eggs. And you won't miss the squareness, yeast, kneading or eggs. At all. Golden on the outside and soft on the inside with a dash of cinnamon and tiny tang of lemon.

Here's what you need and how you do it

2 cups all-purpose flour (+ maybe a little more to get correct consistency)

1/3 cup sugar

3-1/2 Tablespoons baking powder

1/4 teaspoon salt

1-1/2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

3/4 cup milk (or soy or rice milk)

1-1/2 Tablespoons fresh lemon juice

2 Tablespoons vegetable oil + a crapload more for frying

Powdered sugar

Start your oil early as it takes a long time to heat. Pour about 3 inches into large pan and, if you have one, use a candy thermometer to get the oil up to 375 degrees. If not, heat oil for a while on medium-high heat. Test temperature by dropping in a piece of cubed bread. When it browns in 50 seconds, oil is ready for frying.

Mix all other ingredients except the powdered sugar.

Roll onto floured surface and cut into desired shapes. You can also just make these into balls and fry that way, but we prefer the slightly more refined look of the cut-outs.

When oil is hot enough, drop dough in, about three at a time. Turn with a slotted spoon, frying for about three minutes.

When beignets are golden, remove from oil and set on paper towels to drain.

Dust with powdered sugar and serve.

For a printable version of this recipe, click here.

Comments

[tami lyn]

I so want to try these in NOLA some day, but may have to try your recipe to give me a taste. Thanks!

[kashmir]

If you really want to half ass it, you can take cresent roll dough, cut the triangle in half and fry that up. It makes great quick beignets.

[Amiyrah]

If you wan the square shape without being so precise with a knife, just use a pizza cutter! Run it up and down the dough to make 3 sections and then from left to right twice. 9 beignets in a few seconds :o)

[meleyna]

Beat me to it with that pizza cutter tip!

[kara]

I'm intrigued! Never had a Beignet, definitely going to try these!

[Chuck]

I was just in New Orleans a while back and had my first Beignets and fell in love with them. Yours look really good too!

[maris]

Oh I see no reason to limit these to Fat Tuesday! They look too good not to eat any day of the week.

[Kathy]

Ok, these look so delicious BUT how thick (or thin) do you roll the dough? I want to give these a try. I've only had beignets once on a trip more than 10 years ago to New Orleans. But I still remember the taste!

[Sarah]

These look SO good-- and I've heard amazing things about them! I really want to try this recipe... the thing is... I've never fried anything. I know, crazy... and I live in the south! I'm a new cook and I just, well, haven't.

I am an expert at accidents so any advice at all would give me a little confidence :)

[Alyssa]

I've always just taken a small roll of biscuits and dropped them in a fry daddy then sprinkled them with powdered sugar. Probably not as good for you with all the frying but still really good and rediculously easy.

[Linda]

It's hard to find beignet recipes that do not have eggs. Thanks for this recipe and all of the other posts with great ideas.

Cafe Du Monde in NOLA makes a delicious beignet mix that is egg-free. I called Cafe Du Monde and a person there told me that the mix is the same mix that they use at their cafe....