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New Orleans Beignet Recipe

These beignets are a little crunchy on the outside and have a light bready interior. The dough is dropped into the oil by the spoonful.

This recipe is adapted from In A Cajun Kitchen by Terri Pischoff Wuerthner.

Prep: 10 minutes | Cook: 4 minutes per batch | Yield: 2 dozen

Fried dough, powdered sugar, cafe du mond


  • 3 cups all-purpose flour
  • 3 tablespoons baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/2 cups whole milk
  • 3 tablespoons corn oil plus oil for frying (about 4 cups)
  • 2 tablespoons vanilla extract
  • 2 large eggs
  • Confectioners’ sugar for dusting


  1. Sift the flour, baking powder, sugar, and salt together in a large bowl.
  2. Whisk together the milk, the 3 tablespoons corn oil, vanilla and eggs. Stir into the dry ingredients until no traces of flour are visible, but don’t over mix. The batter will be thick.
  3. Heat the oil for frying in a large heavy Dutch oven to 375°F (use a deep fry/candy thermometer). Carefully drop large tablespoons of the dough into the oil and fry for about 4 minutes, turning once. The temperature will drop when you add the dough; adjust the heat to maintain the temperature between 350°F to 365°F.
  4. Place the beignets on paper towels and immediately sprinkle with confectioners’ sugar….lots of confectioners’ sugar.

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