The Best Beignets to Celebrate Mardi Gras

Let the good times roll with a NOLA-style treat.

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Beignets

Beignets

Photo by: Teri Lyn Fisher

Teri Lyn Fisher

Pillowy, sweet and completely irresistible, nothing says “Mardi Gras” like a beignet. Though they are traditionally eaten for breakfast, you’ll welcome these deep-fried delights at any time of day. Pro tip? Beignets are best eaten when piping hot, so grab your powdered sugar and have your appetites ready!

A true New Orleans classic, these doughy squares are fried to perfection and immediately coated in a cloud of powdered sugar. For a real NOLA-style treat, toss the beignets and sugar in a paper grocery bag to snack on while you stroll.

Food Stylist: Anne Disrude
Prop Stylist: Amy Wilson

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Food Stylist: Anne Disrude Prop Stylist: Amy Wilson

Sorry, banana bread — you’ve officially been replaced. Ripe mashed banana is incorporated into the beignet dough for tons of moisture and sweet, fruity flavor. A quick roll in cinnamon sugar adds the finishing touch to these tiny treats!

Food Network Kitchen’s Air Fryer Beignets.

Food Network Kitchen’s Air Fryer Beignets.

Photo by: Matt

Matt

You don’t need oil to make a top-notch beignet! The key is to let the dough rise twice — once before kneading and once after cutting. With proper rising, you’ll have a fluffy, delicate dessert that tastes just like the New Orleans original.

Food stylist: Maggie Ruggiero 
Prop Stylist: Pamela Duncan Silver ,Food stylist: Maggie Ruggiero 
Prop Stylist: Pamela Duncan Silver

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Food stylist: Maggie Ruggiero Prop Stylist: Pamela Duncan Silver ,Food stylist: Maggie Ruggiero Prop Stylist: Pamela Duncan Silver

Photo by: Anna Williams

Anna Williams

A cozy take on the traditional beignet, this recipe calls for mashed sweet potato, butternut squash, cinnamon and anise seeds. Serve with a citrus-molasses syrup for an ultra-luxurious, fall-flavored fritter.

Ricotta beignets, as seen on Food Network Kitchen Live.

Ricotta beignets, as seen on Food Network Kitchen Live.

Photo by: Scott Gries

Scott Gries

If you’re new to the deep-frying game, Erin’s ricotta beignets are the best place to start. She uses an ice cream scoop to ensure even, uniform pastries — and it’s great for gently dropping the dough in the oil without a ton of splatter. Serve with a hot coffee for a delicious (and energizing) breakfast!

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