Rediscovering An Old Friend - Beignets

      I love shopping. But I especially love walking through the stores that feature a variety of items or fun gadgets that you can use in the kitchen. One day I was in Walmart slowly making my way through their home living section and drooling over a few kitchen gadgets. I stopped at once in front of the deep fryer contemplating whether or not it was a need or a want. Of course it was a want but I was trying to justify it as a need, but since I have pans that could serve that same purpose my wallet was for another day.



Beignets



            But the deep fryer got me to thinking about various fun and “comfortable” desserts that could be made by deep-frying that is when I rediscovered an old New Orleans friend – Beignets.

            Too many Beignets are a square doughnut with no holes but a wonderful staple in French culture but a wonderful treat served in many New Orleans restaurants and kitchens. The deep fried doughy treat is a wonderful treat especially during the Lenton season. It’s just the right dessert for those who are giving up very sweet foods, especially desserts or doughnuts.

            I remember the first time I had Beignets when I visit New Orleans during Mardi Gras and I fell in love with this simple but deep-fried treat. Although the frying gives it its fatting goodness, generous sprinkling of confectioner sugar is what gives its wonderful sweet taste. This wonderful treat can also be made with meat, cheese, potatoes or seafood.

            So if you are looking for something that is tasty, slightly sweet and small make a batch of Beignets.

Beignets

Ingredients

½ package of dry yeast

¼ cup warm water

2 tablespoons shortening

1/3-cup sugar

½ teaspoons salt

½ boiling water

½ cup evaporated milk

1 egg

3 1/2 cups all-purpose flour, divided

Oil for frying



Beignets



Sifted powdered sugar

Directions

In a small bowl mix yeast and warm water, stirring to dissolve; set aside. In a bowl mix shortening, sugar and salt; add boiling water and milk, stirring to melt shortening. Let cool slightly, then add yeast mixture and egg. Add two cups of flour and beat until well blended. Beat in remaining flour to form soft dough. Turn into greased bowl, cover and refrigerate overnight.

Preheat oil in deep fryer or large pan to 375 degrees.

Turn dough out onto floured work surface. Roll out 1/8-inch thick and cut into 2-inch squares.

Fry in deep hot oil until golden brown, turning once. Drain on paper towels and smother with sifted powdered sugar. Makes about 2-dozen beignets.

                                                                     - Grant Corner Inn: Breakfast & Brunch Cookbook (1986)