Beignets Are In!

Published on Friday, December 11, 2009, by Lessley Anderson / Edit Post

I guess the maple-bacon doughnut trend was too played out. The latest incarnation of the deep-fried doughball is the frittery, doughnut-y beignet, made famous in New Orleans. Spotted: with bacon as an appetizer at the new Frances restaurant in San Francisco; with maple and bacon at Abattoir in Atlanta; and in pumpkin flavor served with coconut curry ice cream at Boka in Chicago.

Image source: Flickr member clamhead under Creative Commons

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  • Beignets

    As served at the Café du Monde, French Market New Orleans, LA.


    Ingredients:

    • 2 cups self-rising flour
    • 3 Tablespoons Crisco
    • 1 Tablespoon sugar
    • ¾ cup of water
    • - vegetable oil for frying
    • 1 cup powdered sugar, sifted


    Method:

    1. Combine the flour and Crisco in a bowl with a wire whisk until it resembled coarse cornmeal, with perhaps a few lumps here and...+READ

    Beignets

    As served at the Café du Monde, French Market New Orleans, LA.


    Ingredients:

    • 2 cups self-rising flour
    • 3 Tablespoons Crisco
    • 1 Tablespoon sugar
    • ¾ cup of water
    • - vegetable oil for frying
    • 1 cup powdered sugar, sifted


    Method:

    1. Combine the flour and Crisco in a bowl with a wire whisk until it resembled coarse cornmeal, with perhaps a few lumps here and there.
    2. Warm ¾ cup of water in the microwave oven until barely warm to touch.
    3. Dissolve the sugar in it.
    4. Whisk the flour into the water to combine completely, using a kitchen fork to blend.
    5. Work the dough as little as possible.
    6. Turn the dough out on a clean counter and dust with a little flour.
    7. Roll it ought to a uniform thickness of about a quarter-inch.
    8. Cut into rectangles about two inches by four inches.
    9. Allow these to sit for a couple of minutes while you heat the oil.
    10. Pour an inch of oil into a skillet and heat to about 325° F.
    11. When the beignet dough squares have softened and puffed up a little, drop four to six at a time into the hot oil and fry until light brown.
    12. Turn once and fry the other side.
    13. Drain on paper towels.
    14. It's all right to fry the misshapen dough pieces from the edge of the dough sheet.
    15. Dust with powdered sugar and serve hot.-COLLAPSE

  • Here in Denver, Beatrice & Woodsley has just brought beignets back to its menu, stuffed with truffled ricotta; well over a year ago, they were doing a an excellent version with crawfish.