Our friend Ryan recently visited New Orleans the first weekend of February. He had an amazing time and even brought back beignet mix from Cafe Du Monde to share with us! We decided to try making these delicious babies by following the basic directions on the back of the box:
IT'S AS SIMPLE AS--
UN: MIX in bowl 2 cups mix & 7 fl.oz. water. Stir with spoon until blended
DEUX: ROLL to 1/8" thickness on floured surface, using flower liberally on dough. Cut into 2.1/4" squares. This will make about 2 dozen.
TROIS: FRY in an inch or two of oil at 370 degree basting continually on each side until puffy and light golden. Drain well. (Oil should be hot enough for dough to pop to surface in 8-10 seconds.) Electric Skillet works best.
QUARTRE: ENJOY while hot. Sprinkle generously with powdered sugar.
Edit: We rolled out the dough too flat which is why our beignets did not turn out as puffy as they should. If you try this at home, make sure to roll the dough a little thicker!