Enjoy breakfast the New Orleans way with these warm, crispy bites. Topped with powdered sugar, they are a delight! —Lois Rutherford, Elkton, Florida
Total TimePrep: 20 min. Cook: 5 min./batch
Makesabout 2 dozen
- 2 large eggs, separated
- 1-1/4 cups 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 zest
- 1 teaspoon 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 zest, 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 a cast-iron or electric skillet, 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.
Nutrition Facts1 piece: 66 calories, 3g fat (1g saturated fat), 17mg cholesterol, 42mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 1g protein.
Originally published as Brunch Beignets in Simple & Delicious February/March 2011
Apr 15, 2012
Very good. The bit of lemon zest did the trick. They taste so good.
Feb 6, 2011
Super simple and they were so delicious! My grandson said that they reminded him of funnel cakes.