French Quarter Beignets

Mix water, 1/4 cup sugar, and yeast in a small bowl. Let stand for 5 to 10 minutes, or until it swells or bubbles.

Add eggs to a large mixing bowl, whisk eggs slightly. Add milk, remaining sugar, salt, and yeast mixture; beat using an electric mixer. Add 3 cups of flour and beat until smooth. Add shortening and continue to mix. Add remaining flour and mix until a soft dough is formed. Turn dough onto lightly floured surface, knead dough until smooth, about 10 minutes. Place dough into a large bowl, cover with a linen towel, and set in a warm place to rise until doubled, about 2 hours.

When ready to fry, preheat oil in Presto® Electric Deep Fryer. If using an adjustable thermostat deep fryer, set at 350°. Do not use a frying basket with this recipe.

Divide dough into thirds for easier handling. On lightly floured surface, roll dough out 1/4 inch thick and cut into 2-inch squares or triangles. Fry until golden brown, turning continuously. Drain on paper towels. Sprinkle with powdered sugar. Serve hot with extra powdered sugar.

*Reference your deep fryer instruction folder for amount of oil needed.

Adapted from Homemade Tortilla Crisps recipe in Chef Kevin Belton’s Big Flavors of New Orleans cookbook.

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