Brunch Beignets Recipe

4.5 2 3
Brunch Beignets Recipe
Brunch Beignets Recipe photo by Taste of Home
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Brunch Beignets Recipe

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4.5 2 3
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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 min./batch

Ingredients

  • 2 large 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.
Originally published as Brunch Beignets in Simple & Delicious February/March 2011, p14

Nutritional Facts

1 each: 61 calories, 3g fat (1g saturated fat), 19mg cholesterol, 38mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.

  • 2 large 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
  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

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Reviews forBrunch Beignets

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MY REVIEW
ilka896 User ID: 6549264 115315
Reviewed Apr. 15, 2012

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

MY REVIEW
Sally K User ID: 5809278 113879
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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