Kids & Family
Keeping a Mardi Gras Tradition Going
Try your hand at these tasty treats! They're a New Orleans staple.
OK, so I’m a little late to the Southern party, but I couldn’t resist posting these fantastic fritters because they were enjoyable to make and scrumptious, too!
Carrying the Mardi Gras theme into this week, I decided to try my hand at making homemade beignets, a New Orleans tradition. I’ve read and seen a lot about them, but I’ve never tried making them, or tasted one for that matter.
These light doughnut-like balls of dough are quickly fried in oil. You’ll zest some lemon to add to the simple batter to give it a fresh, light taste. Set them out to drain on some paper towels and let them cool before sprinkling with powdered sugar.
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Your family is going to love waking up to the aroma. Why not change it up a bit this weekend? Instead of making eggs and bacon or pancakes for breakfast, transport your family to the French Quarter and let them taste a bit of Louisiana.
Brunch Beignets
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Source: Taste of Home
Ingredients
- 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 vanilla extract
- 1 teaspoon brandy, optional
- Oil for deep-fat frying
- Confectioners' sugar
Directions
- 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 degrees. 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. Yield: about 2 dozen.