Difference between revisions of "Creole Beignets"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Creole ([^cC])(.*)\]\]" to "Category:Louisiana Creole cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Desserts Recipes" to "Category:Dessert Recipes") |
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# Drop by spoonfuls into 2 inches of hot [[oil]] at 375 degrees; drain on paper towels and sprinkle with confectioners [[granulated sugar|sugar]]. | # Drop by spoonfuls into 2 inches of hot [[oil]] at 375 degrees; drain on paper towels and sprinkle with confectioners [[granulated sugar|sugar]]. | ||
[[Category:Louisiana Creole cuisine]] | [[Category:Louisiana Creole cuisine]] | ||
| − | [[Category: | + | [[Category:Dessert Recipes]] |
[[Category:Fritter Recipes]] | [[Category:Fritter Recipes]] | ||
[[Category:Doughnut Recipes]] | [[Category:Doughnut Recipes]] | ||
Revision as of 18:52, 10 May 2012
Description
File:Oahu+Diamond+Head+and+Honolulu-8821.jpg
Creole Beignets
A beignet is a deep-fried pastry that has been rolled in sugar. The name "beignet" comes from the French word for "fritter". Beignets are popular in New Orleans, where they are also referred to as donuts.
Ingredients
- 1 cup of water
- 1 cup of milk
- 1 egg, beaten
- 3 cups of flour
- 2 tablespoons of baking powder
- 1 teaspoon of salt
- 2 teaspoons of sugar
- oil for frying
- confectioner's sugar
