Brunch Beignets Recipe

Brunch Beignets Recipe photo by Taste of Home

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Enjoy breakfast the New Orleans way with these warm, crispy bites. Topped with powdered sugar, they are a delight! —Lois Rutherford, Elkton, Florida

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Brunch Beignets Recipe

Prep: 20 min. Cook: 5 min./batch

Yield: 24 Servings

20 5 25

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 vanilla extract
1 teaspoon brandy, optional
Oil for deep-fat frying
Confectioners' sugar

Directions

Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
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.
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.

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.

Originally published as Brunch Beignets in Simple & Delicious February/March 2011, p14