Dishes · A classic of Creole and Cajun · New Orleans
Beignets
Squares of yeasted dough fried until puffed and hollow, buried under icing sugar, eaten hot with café au lait.
What makes it beignets
- A soft, rich yeast dough, rolled and cut into squares.
- Fried until puffed with a hollow middle.
- A heap of icing sugar; café au lait alongside.
Where it comes from
Fried dough came with the French, and New Orleans kept it — square, puffed, and under so much icing sugar that eating one is messy by design. The coffee stands of the French Market serve them day and night with coffee cut with roasted chicory, a habit often traced to times when coffee was scarce.
Be the first here
Start your own beignetsNo one here has made beignets yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
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NigerianPuff-puffSoft, round balls of sweet yeasted dough, deep-fried until brown and puffed — street snack and party food.No one here has made it yetCastilian and MadridChurros con chocolateRidged strips of fried dough, crisp outside and soft within, dipped into thick hot chocolate.No one here has made it yet