fritters are a fried, sugar-dusted confectionery treat, a New Orleans tradition made famous by Cafe du Monde. But you don’t have to go to the Big Easy to experience them. Luckily, they’re surprisingly easy to make at home.
According to author Constance Snow, these incredibly delicious pillows of fried dough buried under mounds of powdered sugar originally came about as a breakfast for longshoremen and merchants at New Orleans’ old French Market. They’re crunchy on the outside and soft on the inside, a bit like The Big Easy’s sopapilla.
Serve the fritters while they are still hot. If you’ve been to the Cafe du Monde in New Orleans, you know the warning not to wear black when eating a plate of it. We encourage you to follow the same advice when indulging in these treats at home.–David Leite
Why our testers loved this
Our testers loved these crunchy New Orleans-style beignets, especially when they were doused in powdered sugar. They loved that The recipe worked perfectly as described and was “very easy to prepare.”
Notes on ingredients
- Sugar–If you prefer a very sweet fritter, add a few extra tablespoons of sugar to the batter.
- oil–Choose an oil with a high smoke point and a neutral flavor for frying. Refined peanut, safflower, or sunflower oils are good choices.
How to make this recipe
- Let the yeast rise in warm water. Combine 3 cups flour, sugar, and salt in a food processor.
- Heat the milk and butter until the butter melts. Pour the milk mixture into the food processor and blend until combined.
- Place the remaining ingredients in the food processor. Let the dough rest for at least 10 minutes.
- Preheat the oven to 200°F. Line a plate or baking sheet with paper towels. Heat 3 inches of oil in a saucepan or deep fryer to 360°F.
- Halve the dough. Knead each piece of dough briefly and then roll out into a one-centimetre-thick rectangle. Cut each rectangle into 6 pieces.
- Fry the beignets in batches until puffed and golden brown. Drain on paper towels and keep warm in the oven while you bake the remaining batter.
- serve hot, dusted with powdered sugar.
Recipe FAQs
How should I serve beignets?
Serve these crunchy donuts hot, with a generous layer of powdered sugar and a hot cup of coffee. They can be served as a breakfast pastry, dessert or snack.
Can I do this in advance?
Fried beignets are best served immediately after cooking, but the batter can be made up to a day in advance and stored in a covered container in the refrigerator. Dough left overnight makes a crispier fritter.
Can beignets be frozen?
In fact, they can. Then fry the beignets and let them cool down complete, place in a single layer on a baking sheet and freeze completely. Place in a freezer safe container or bag and store in the freezer for up to 2 months. When you’re craving something delicious, simply heat them in the 350F oven for 5 to 10 minutes or until warmed through.
Helpful tips
- Plan to serve the beignets right after they are fried. They are best served hot.
- The batter can be stored in the fridge for up to 1 day before frying. Dough stored overnight will result in a crispier fritter.
- To avoid greasy or soggy fritters, allow your oil to cool to 360°F between batches.
More great fried dough recipes
☞ When preparing this recipe or any other dish on LC, consider a reviewA Rating in starsand your best photo in the comments below. I love hearing from you.–David
New Orleans style beignets
Beignets are a deep-fried, sugar-dusted confectionery treat, a New Orleans tradition made famous by the Cafe du Monde. But you don’t have to go to the Big Easy to experience them. Luckily, they’re surprisingly easy to make at home.
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In a small bowl, sprinkle the yeast over the warm water and leave to stand for about 5 minutes until a creamy mass forms.
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In a food processor, combine 3 cups (15 ounces) flour, granulated sugar, and salt. Process briefly.
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In a small saucepan over medium-high heat, combine the milk and butter and heat gently until the butter melts and the milk is warm but not steaming. Remove from stove. With the processor running, pour the milk mixture through the hopper and process until blended.
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Add the egg, yeast mixture, and the remaining 1 1/2 cups (7 1/2 ounces) of flour and process until a soft dough forms. If you prefer a softer fritter, let the dough rest at room temperature for 10 minutes; If you’d like your beignet to get a little crispy around the edges, cover the dough and refrigerate until chilled, or overnight.
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Preheat the oven to 200°F (95°C). Line an ovenproof dish with paper towels. Pour the oil into a deep, heavy saucepan or fryer to a depth of 3 inches and heat to 360°F (182°C) on a deep-frying thermometer.
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While the oil is heating, divide the dough into two equal pieces. Knead 1 piece of dough on a well-floured work surface until soft but not sticky. Roll out into a rectangle about 1/4 inch thick. Cut into 6 equal rectangles (or 8 or 12 rectangles if you prefer smaller fritters).
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When the oil is ready, place 2 or 3 rectangles in the oil and fry, turning once on each side, until puffed and brown, about 2 minutes on each side. Place on paper towels and keep warm in the oven. Repeat the process with the remaining rectangles and then with the rest of the dough.
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Arrange the beignets on a preheated plate and dust liberally with powdered sugar using a fine-mesh sieve, or place the powdered sugar in a brown paper bag, place a couple of beignets in a brown paper bag at a time, and fold the top open of the bag several times to seal, then gently shake to cover. Serve the beignets immediately. (As if you could wait…!)
- Portion-Plan to serve the beignets right after they are fried. They are best served hot.
- Get ahead –The batter can be stored in the fridge for up to 1 day before frying. Dough stored overnight will result in a crispier fritter.
- oil temperature–To avoid greasy or soggy fritters, allow your oil to cool to 360°F between batches.
Portion: 1wasteCalories: 355kcal (18%)Carbohydrates: 40G (13%)Protein: 6G (12%)Fat: 19G (29%)Saturated Fatty Acids: 5G (31%)Polyunsaturated fat: 5GMonounsaturated fatty acids: 8thGtrans fats: 0.2GCholesterol: 28mg (9%)Sodium: 161mg (7%)Potassium: 93mg (3%)Fiber: 1G (4%)Sugar: 4G (4%)Vitamin A: 172IU (3%)Vitamin C: 0.002mgCalcium: 36mg (4%)Iron: 2mg (11%)
When you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.
Recipe tester reviews
When you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.