3 Reviews

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.

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eehsiuqs March 23, 2011

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!!!

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stacie2 January 05, 2009

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!

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KitchenDame December 24, 2008
New Orleans Beignets