A traditional New Orleans yeast pastry that is deep-fried and served hot with a generous dusting of powdered sugar. The name comes from the French word for "fritter." Savory beignets, such as herb or crab, are also very popular.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.