Prep 30 mins
Cook 30 mins
No trip to New Orleans is complete without stopping in at Cafe Du Monde for their spectacular beignets and cafe au lait. Here is a home version—when frying, make sure to maintain the heat at exactly 325° and do not crowd them in the frying vessel, or they will be greasy and soggy. The Glory of Southern Cooking.
- 3 cups all-purpose flour
- 2 1⁄2 tablespoons baking powder
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1 cup whole milk
- 1 cup water
- 1 large egg, beaten
- vegetable oil, for deep frying
- 1⁄2 cup powdered sugar
- Sift together the flour, baking powder, sugar, and salt into a big bowl.
- In a smaller bowl, combine the milk, water, and egg; whisk until well blended.
- Add the wet ingredients to the dry ingredients; stir until the batter is well blended and smooth.
- In a deep-fat fryer or deep, heavy skillet, heat about 2 inches of oil over med-high heat until it reaches 325° on a deep fat thermometer.
- Drop the batter by heaping teaspoons into the fat about 10 at a time (never overcrowding the vessel), fry until golden brown, 6-7 minutes, and drain on paper towels.
- Place the powdered sugar in a fine sieve and sprinkle generously over the beignets.
Great recipe. Very similar to funnel cakes from the fair. I recommend using a piping bag to drop into the oil instead of a teaspoon (if you have them). If not, use a plastic ziploc bag and cut a small (or whatever size you want the finished product to be, keeping in mind they puff a TON) hole in one bottom corner. It was much easier for me, considering I LOVE piping bags. :)
Loved this recipe though. Very fluffy and light. I cut it in half (using a full egg, but medium instead of large) and it still worked great. It has a large yield, so be careful. The half recipe made way more than enough for the 6 people I was planning for. Great dessert, snack, or even breakfast. If you want to change it up. Add some small diced apples or peaches to the batter, but make sure they are drained very very well if you use canned. Then cut back the water and milk by 1T each. I made it with both and LOVED them.
This was a very good recipe, I normally use the cafe de monde mix, but for some reason hadn't been able to find it lately in my grocery store. This was definetly not as messy, and I already had everything on hand. My kids and my boyfriend loved them. Thanks for the new recipe!!!
The really nice thing about this recipe is that all the ingredients are already in your cupboard. It is a deceptively simple recipe, producing a delightful creation somewhere between a large fritter and a donut, but different in its own way from both, as I am sure most beignet aficiandos are already aware. I couldn't imagine a better item to add to a brunch menu. And I am absolutely going to try these the next time we go camping!