Brunch Beignets Recipe
Brunch Beignets Recipe photo by Taste of Home

Brunch Beignets Recipe

Publisher Photo
Enjoy breakfast the New Orleans way with these warm, crispy bites. Topped with powdered sugar, they are a delight! —Lois Rutherford, Elkton, Florida
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES: 24 servings

Ingredients

  • 2 eggs, separated
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tablespoon butter, melted
  • 2 teaspoons grated lemon peel
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon brandy, optional
  • Oil for deep-fat frying
  • Confectioners' sugar

Nutritional Facts

1 beignet equals 52 calories, 2 g fat (trace saturated fat), 16 mg cholesterol, 32 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
  2. Meanwhile, in a large bowl, combine the flour, baking powder and salt. Combine the egg yolks, sugar, water, butter, lemon peel, vanilla and brandy if desired; stir into dry ingredients just until combined. Beat egg whites on medium speed until soft peaks form; fold into batter.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by teaspoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar. Serve warm. Yield: about 2 dozen.
Originally published as Brunch Beignets in Simple & Delicious February/March 2011, p14

Nutritional Facts

1 beignet equals 52 calories, 2 g fat (trace saturated fat), 16 mg cholesterol, 32 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.

Reviews for Brunch Beignets

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 15, 2012

"Very good. The bit of lemon zest did the trick. They taste so good."

MY REVIEW
Reviewed Feb. 6, 2011

"Super simple and they were so delicious! My grandson said that they reminded him of funnel cakes."

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