Traditional New Orleans Food: Where to Find Beignets

Traditional Beignet Recipe

Makes About 32 Beignets

Ingredients

• 1 cup water
• 4 oz unsalted butter
• ¼ teaspoon salt
• 1 teaspoon sugar
• 1 cup, plus 2 tablespoons sifted all-purpose flour
• 4 large eggs
• 1 teaspoon vanilla vegetable shortening, for deep frying
• confectioner's sugar

Directions

In a small saucepan combine the water, butter, granulated sugar, and salt and bring the mixture to a rapid boil. Remove the pan from heat and add the flour all at once, stirring vigorously. Cook the paste over low heat, beating briskly, until the ingredients are thoroughly combined and the dough cleanly leaves the sides of the pan and forms a ball. Remove the pan from the heat. Add the eggs, one at a time, beating well after each addition. By hand or with an electric mixer set at medium speed, beat the paste until it is smooth and glossy. Stir in the vanilla.

In a deep fryer or deep saucepan, heat 3 inches shortening to 370 degrees F or until very hot. Drop the dough by tablespoonfuls into the shortening, and fry the beignets in batches, turning them, until golden brown (about 3 minutes). With a slotted spoon, remove to paper towels to drain. Sprinkle the beignets with the confectioners' sugar and serve hot.

Savory Beignet Recipe

Courtesy of Coquette

Ingredients

• 4 russet potatoes, peeled and cut to 1/8″
• 2 cups water
• 2 cups milk
• 18 tbsp. butter
• 2 cups flour
• 14 eggs
• Salt and pepper, to taste
• Canola oil for frying

Directions

Place the potatoes in a sauce pot and cover with cold, salted water. Bring to boil over high heat and cook until potatoes are tender. Strain potatoes and put through a ricer while warm. Transfer to sheet pan and smooth into a single layer. Set aside. 

Combine the water, milk, and butter in a large sauce pot and bring to boil. Add flour to the boiling liquid, and mix with a wooden spoon. Reduce heat to medium-low, and cook until a crust begins to form on the bottom of the pan.

Transfer the dough to the work bowl of a standing mixer fitted with a paddle attachment. Mix at low speed for 30 seconds. With the mixer running, add in one egg at a time until all are added. While still warm, fold the riced potato mixture into the dough.

In a double-handled saucepot, heat 2-3 inches of canola oil to 350 degrees. Using a small scoop, drop the beignet dough into the oil and cook for 4 minutes until golden brown and crispy. Using a slotted spoon, remove the beignets and transfer to a wire rack or napkin to drain. Season with salt and pepper, and serve warm.