When I think of New Orleans, I think of the famous beignets. I've never been to the French Quarter, but my sister went on a business trip and brought me back some beautiful Mardi Gras masks and some prints from an artist in the area.
- 1 envelope Active Dry Yeast
- 3/4 cup warm water
- 1/4 cup sugar
- 1/2 tsp. salt
- 1 egg, beaten
- 1/2 cup Evaporated Milk
- 3-l/2 to 3-3/4 cup all purpose flour
- 2 Tbs. shortening
- Vegetable oil for frying
- Confectioner's sugar
Heat 2-3" of vegetable oil in a large saucepan to 350 degrees. Carefully place 2 to 3 beignets into the hot oil and fry until golden brown. These fry very quickly. Remove to a paper towel lined plate to drain. Serve hot with plenty of powdered sugar.
Beignet is the french word for "fried dough". Most cultures have some version of this. In polish cuisine, they are called Paczki (POHNCH-kee), Italians have zeppole. Polish Paczki are usually filled with jam or jelly and coated with sugar or dusted with confectioner's sugar. Beignets are loaded with powdered sugar.
Enjoy with a hot cup of Cafe Au Lait - 1 part French Roast Coffee and 1 part steamed milk.
~About.com- Southern Food