French Beignets are a wonderful treat for special occasions like Mardi Gras (aka Fastnacht).
This particularly recipe is a no rise version handed down to me by my Great Grandmother Helene Lalanne.
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 the batter to make Beignets.
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.
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 when he saw my pictures: I skimped on the powdered sugar.
Sigh! His precious nephew K-Rex thought there was plenty. And he tested four just to be sure...
Two Kinds of Beignets
There are at least two different kinds of Beignets, those with yeast that need to rise overnight (like those served at the infamous Café du Monde in New Orleans) and more fritter-like ones without any leaveners.
This Lalanne family recipe is the kind without yeast. It uses eggs to make the dough rise... lots and lots of eggs.
- 2 cups all purpose flour
- 2 cups water
- 1 tablespoon sugar
- 2 tablespoons butter
- 1 teaspoon salt
- 8 Large eggs
- Boil water, sugar, salt, and butter together. Add flour all at once.
- Cook until dough leaves the sides of pan. Remove from heat; cool for a few minutes.
- Add eggs one at a time and mix until absorbed. Keep going--it’s hard work.
- Drop by the tablespoonful in hot fat. They will turn over by themselves.
- Cook until golden. Drain on paper towels. Sprinkle with powdered sugar. Serve hot or warm.
More Donut Recipes
Until next time, happy eating!