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French Quarter Beignets Recipe

French Quarter Beignets

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Average Rating:

Total Reviews: 58

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  • on February 23, 2013

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    Followed the recipe, did not have bread flour, used all purpose flour and they came out very tasty. Very easy to make! Filled a few of them with lemon curd, they were great.

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  • on February 11, 2013

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    I have made Beignets, at a Yacht Club where I worked. Using basically the same recipe, but I used canola oil, and they came out great, my guests loved them and they didn't sit around long enough to get cold.

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  • on February 04, 2013

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    These were a hit at the Superbowl party I took them to. Recipe was easy to follow and worked flawlessly. My only minor suggestion would be to add more salt but I recall thinking that when I had beignets in New Orleans, so these taste like the real deal.

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  • on December 22, 2012

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    I am a bad cook so i thought my beignets would turn out horrible. I was wrong, the only hard part is mixing the dough but otherwise they are fun to make. I make them every Christmas morning for my family and I occasionally make them for my church. I love this recipe and recommend it to anyone.

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  • on October 26, 2012

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    OMGosh! What a hit this made while vacationing with friends! I followed the recipe exactly and then prepared Praline topping on the side. There were so many that I served them to 8 people TWICE for dessert - and everyone was thrilled to get them a 2nd time as well. I froze half the dough already cut to size on a cookie sheet so they wouldn't stick to each other when placed in a freezer bag. When thawed and deep fried there was no difference from the ones cooked from fresh dough.
    A note about your oil: Oil that has been used before does a better job because it is less likely to burn the food. Keeping temp to 350 is important so that the outside doesn't brown too quickly while the inside remains sticky.
    Last of all - eat them all while fresh - they are no good the next day and only deserving of the trash can.

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  • on August 24, 2012

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    this recipe was pretty simple..Although they were a little too doughy when i was done cooking them. I possibly need a deep fryer i used a regular cast iron skillet..nonetheless they were good!

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  • on July 16, 2012

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    AMAZING! These beignets are the perfect combination of doughy, light, fluffy, and yummy. They had a nice egg taste to them. This was a hit with my family. **I basted the tops with honey, and threw them in powder sugar; added the right touch.

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  • on July 12, 2012

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    Best ever Beignets Recipe! Very easy and my family loved it!

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  • on July 08, 2012

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    Yum! Best Beignets ever! Easier that I thought. Will be making these again and again!

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  • on June 19, 2012

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    I made these while camping! They came out perfect (though in my case, I doubled the recipe and it still was not enough for everyone. Served them with Cafe du Monde cofee and heavy cream.

    Cooking them at between 350 and 375 worked perfectly. I cut them into 1.5 inch squares, instead of 1 inch, but larger, I would not do.

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