Beignets are commonly referred to as the “Southerner’s doughnut.” In this family recipe, the dough should be stiff—add just enough water to let you press the dough flat. To make cutting the stiff dough easier, use a floured pizza cutter.
- 2 cups all-purpose flour
- 1/2 cup finely minced fresh sage
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 large eggs, lightly beaten
- 1/2 to 1 tsp. hot sauce
- 1 Tbs. olive oil
- 3/4 cup water, or as needed
- 1/2 cup grated hard cheese such as Parmesan or Romano
- Vegetable oil for frying
- Coarse salt
- Cayenne or smoked paprika
- Stir together flour, sage, baking powder and salt in medium bowl.
- Whisk together eggs, hot sauce and olive oil. Gradually stir in flour mixture. Add water a little at a time, combining well until dough is thick. Fold in cheese.
- Press dough into 1/2-inch thick rectangle on well-floured work surface. Cut into 1 1/2-inch squares.
- Pour 1/2 inch vegetable oil into large skillet, and heat over medium heat until a small piece of dough sizzles gently in oil. Dough should not brown immediately.
- Place beignet squares in oil, taking care not to overcrowd. Fry 3 minutes on each side, or until browned and done throughout. Remove with slotted spoon to paper towels. Sprinkle immediately with coarse salt. Right before serving, dust with cayenne.
- Serving Size: Serves 8, about 3 per person
- Calories: 190
- Carbohydrate Content: 25 g
- Cholesterol Content: 55 mg
- Fat Content: 7 g
- Protein Content: 7 g
- Saturated Fat Content: 1 g
- Sodium Content: 330 mg
- Sugar Content: 1 g