Serves: 5
Total Calories: 244
Sift dry ingredients into a bowl. Add egg yolks to milk; mix well and add to dry ingredients. Beat egg whites until stiff and fold into batter. Heat oil until HOT. Drop by spoonfuls into deep fat. Beignets will float and pop over. Remove when light brown. Sprinkle with powdered sugar or cinnamon sugar.
Variation: Banana Pop-Overs: Dip 1 piece of banana into batter and drop into hot oil.
Fun Fact: The Café du Monde in the French Quarter of New Orleans, Louisiana, is where many tourists begin their morning or end their night, partaking of their famous beignets (a pastry made from deep-fried dough and sprinkled with confectioner’s sugar) and café au lait (coffee made with milk and root chicory).
This Beignets recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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