John went to New Orleans in September for work and brought me back beignet mix. Such a thoughtful man, am I right?
I knew I couldn’t make beignets at home exactly like the real thing in New Orleans but I could try! This isn’t a recipe blog though because you really do need the mix, there are all kinds of special things in there that make it unique (not just flour and baking powder slapped together). Thankfully you can buy it on the interweb if you want to!
The dough was super easy to make: 2 cups of the beignet mix and 1 cup of water.
After the dough came together I turned it out on to a floured surface, rolled it out to about 1/2” thick, and cut into 2” squares.
Next I set up my frying station: a pan with canola oil, a plate lined with paper towels, and my trusty tongs.
I didn’t want to fully immerse the dough in oil so that’s why these aren’t 100% authentic. I just lightly fried each side until they puffed up, flipped them, and fried the other side. Each side took about 1-2 minutes. When they were finished I placed them on the paper towel lined plate to blot off some of the oil.
I served the beignets up with a light dusting of powdered sugar and a few chocolate chips.
Voila, a little taste of New Orleans in New England!
Domestocrat 