French Beignets are a wonderful treat for special occasions like Mardi Gras. This particularly recipe is a no rise version handed down to me by my Great Grandmother Helene Lalanne.
There are two different kinds of Beignets, some with yeast that need to rise overnight and more fritter-like ones without any leaveners. This Lalanne family recipe is the kind without yeast.
I remember sitting at a family gathering decades ago listening to my great grandmother and her sister talking about how hard it was stirring all of the eggs into these. So, I never made them until last week. I love Gram and Aunt Olga but, really, it wasn’t that hard. I think they just didn’t want to be talked into making them again.
My brother, the NOLA boy in his heart if not by birth, was impressed that I made them, but he did have to make one critique: I skimped on the powdered sugar. Sigh! His precious nephew K-Rex thought there was plenty. And he tested four just to be sure…
Until next time, happy eating!