Keeping a Mardi Gras Tradition Going

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.

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

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.