New Orleans Beignets

I was surprised at how easy these were to make. They are extremely tasty and I especially liked that I could make as many as I wanted and store the rest of the dough so that they always tasted fresh.

Don't forget the powdered sugar baby! On, that's in the King Cake. Ha.

Sinful Fat Tuesday! I made the dough during my lunch hour and let it chill until after dinner, approximately 8 hours. After Cajun fried okra and jambalaya we weren't sure we had room for beignets. Oh ... my ... goodness! After the 8 hour chill these fried up with that lovely air pocket in the center so we were able to stuff our accompanying home-made bananas foster into them and enjoy these beignets even more! I will quarter the recipe in the future though, as we will be eating beignets for breakfast and dinner for the entire next week!

These beignets were too thick for my taste, would be better if they were lighter. Not a crowd favorite in my house.

I made these for Fat Tuesday, and they were wonderful. I shared them with family, and everyone said they were so good. I used regular flour and they worked very well.

These were perfect. I followed the recipe exactly, and it worked wonderfully. The only slight issue I had was with the shortening dissolved in water bit. It never did, just turned into the consistency of softened butter. Next time I am swapping in canola oil. If it bombs, I'll update. I made one batch 4 hours after making the dough and second batch the next morning, and believe me, you want these to rest overnight before frying. The second batch was much lighter, and they all had that coveted air pocket inside. This is my go-to recipe from now on.

It was very good! I used regular flour and it worked fine.

We loved these!! The next best thing to being at Cafe Du Monde. Very easy and extra dough kept in fridge for a week.

I found these beignets to be tender and delicious. They are not too sweet and remind me exactly of Cafe Du Monde. They do need to be eaten shortly after being cooked but the uncooked dough keeps in the fridge for a day or two. Extremely happy with this receipe.

I'm Looking for the Cafe Du Monde type-these were too tender and a little two sweet but they looked like the real thing-after I increased the oil temperature to 375.