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Brunch Beignets

 Brunch Beignets
Enjoy breakfast the New Orleans way with these warm, crispy bites. Topped with powdered sugar, they are a delight! —Lois Rutherford, Elkton, Florida
24 ServingsPrep: 20 min. Cook: 5 min./batch


  • 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


  • 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

2 of 2

Brunch Beignets (continued)

Directions (continued)

  • 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.