Easy French Beignets

These tender, sugar-dusted beignets will transport you and your mom back to the French Quarter.  
French Beignets

Happy Eggs

French Beignets

These tender, sugar-dusted beignets will transport you and your mom back to the French Quarter.

 

 

8
Servings
55
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of Happy Eggs.

Ingredients

  • 1/2 Cup water
  • 4 Tablespoons butter
  • 2 Teaspoons granulated sugar
  • Salt
  • ½ Cup all-purpose flour
  • 4 eggs, preferably Happy Eggs
  • 2 Teaspoons vanilla extract
  • 1 Teaspoon baking powder
  • Vegetable oil for deep frying
  • Powdered sugar for dredging

Directions

Combine water, butter, granulated sugar and a pinch of salt in a saucepan and bring to a boil.

Remove from heat and add flour. Stir until mixture forms a ball.

Add eggs, one at a time, mixing with a hand mixer after each addition until egg is incorporated. The mixture should be shiny and smooth when all the eggs have been added.

Add vanilla and baking powder and mix for 2 minutes longer.

Fill a deep, heavy pot with 3–4 inches of oil and heat to 325 degrees F. Carefully drop spoonfuls of batter into the oil and fry until puffed up and brown; turn over and fry until brown on second side.

Remove beignets with a slotted spoon and drain well on paper towels. Shake in a powdered sugar-filled bag and serve immediately

Nutritional Facts

Total Fat
2g
3%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
7g
5%
Protein
1g
2%
Vitamin A, RAE
16µg
2%
Calcium, Ca
24mg
2%
Choline, total
1mg
0%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
3mg
1%
Niacin
1mg
7%
Phosphorus, P
10mg
1%
Selenium, Se
1µg
2%
Sodium, Na
44mg
3%
Water
12g
0%

Easy French Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Easy French Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!