Beignets, time-tested New Orleans pastries, are usually sweet. We created a savory version that includes the diced onion, bell pepper, and celery that are considered the "holy trinity" in recipes with Louisiana roots.
I have this cut out of the magazine and saved - it's wonderful! Absolutely fabulous, if time consuming. Light and fluffy on the inside and crispy on the outside. The zesty tartar sauce is nice, too. I've made this dish about 4 times.