What it holds
Beignets carry the joy of New Orleans food culture: sweet, messy, social, and tied to a specific sense of place.
Beignets
A yeasted or sourdough-raised dough that is rolled, cut into squares or diamonds, fried until golden, and dusted heavily with powdered sugar.
Often seen at: Mardi Gras
At the table
Shared dish, personal versions
Preparations of this dish
No preparations have been shared yet.
Be the first to preserve how this dish appeared at your table.
At the table
Beignets are best eaten fresh and warm, often with cafe au lait. They belong to shared breakfasts, coffee stops, Mardi Gras season, and New Orleans food memory.
Variations
Traditional versions use commercial yeast. This Evercooked version uses sourdough starter for depth and gentle tang. Some versions are filled, but the classic square remains simple.
What remains
Powdered sugar will scatter. The dough will disappear quickly. That is part of the point. Beignets are a fresh-made pleasure, not a food meant to wait.