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…
- 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.
Until next time, happy eating!