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    You are in: Home / Recipes / Basic Beignets Recipe
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    Basic Beignets

    Basic Beignets. Photo by tracysd

    1/1 Photo of Basic Beignets

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    SkinnyMinnie's Note:

    All of the beignet recipes I have found here on Zaar have yeast in them. This is a recipe we use ALL THE TIME in the south...with no yeast. (Yeast and I don't get along, that is why I bought a bread machine) Light and fluffy!! Just dust with Confectioners sugar and enjoy!

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    Units: US | Metric


    1. 1
      Combine the water, milk and etg in a large mixing bowl and mix well.
    2. 2
      Add the flour, baking powder, salt, and the sugar and mix until the batter is smooth.
    3. 3
      Pour the oil into a large, deep pot or a deep fryer and heat to 360ºF.
    4. 4
      Drop the batter by spoonfuls into the hot oil and fry, turning two or three times, until they are golden brown and puffy.
    5. 5
      Drain on paper towels and sprinkle with confectioners sugar.

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    Ratings & Reviews:

    • on July 09, 2011


      Awesome! Quick to fix, perfect taste and texture. My sons and friends gobbled these down. Suggest using less than a tablespoon for each beignet, they puff up quite a bit. These may not be traditional yeast beignets, but they're so good and so easy, I doubt now I'll ever try those yeast recipes now. Thanks for sharing the recipe!

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    • on November 24, 2013


      While this would probably taste decently enough, it is by no means a real beignet. I gave it three stars though, because it's still more of a "real" beignet than most of the yeast recipes. But, a real beignet uses only water steam as leavening.

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    • on February 07, 2010


      Wow, you weren't kidding, super easy and delicious! The texture is crunchy on the outside and soft like a bisquit inside! Yumm, the kids are snatching them up as I type! I made these exactly as she said except I doubled the recipe thinking the batter looked little. Well, when you cook these things, they get HUGE. I recommend a large tablespoon for the dropping of the dough, not a soup ladle like I used on the first batch. They come out a golden yellow and cooked through. The first batch were so big, softball size, that the very center was uncooked. Thanks for a superfast-can-do-it-right-now recipe with little clean-up or effort.

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    Read All Reviews (10)


    Nutritional Facts for Basic Beignets

    Serving Size: 1 (1820 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4674.1
    Calories from Fat 4002
    Total Fat 444.7 g
    Saturated Fat 60.3 g
    Cholesterol 110.0 mg
    Sodium 2354.6 mg
    Total Carbohydrate 156.4 g
    Dietary Fiber 5.1 g
    Sugars 4.8 g
    Protein 26.5 g

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