Does anyone have a recipe/technique that comes close to the original? I had them only once, 11 yrs. ago when I visited New Orleans. Have never tried making them myself.

New Orleans Style Beignet Recipe

1 Envelope Active Dry Yeast
3/4 Cup Water (110 degrees F)
1/4 Cup Granulated Sugar
1/2 tsp Salt
1 Beaten Egg
1/2 Cup Evaporated Milk
3 1/2 - 3 3/4 Cups A.P. Flour
1/8 Cup Shortening
Vegetable Oil for Frying
Powdered Sugar in a shaker or sifter

Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand). Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk. Mix on low speed, then add half of the flour until it starts to come together, then add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated. At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; it�fs a touch thing. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large oiled bowl, loosely cover and let rise (I made mine last night and let it rise overnight in the refrigerator).
After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2�� thick. With a very sharp knife working at a diagonal to the rectangle, cut into 2�� wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction. Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven).
When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees. Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil). Remove to paper towel lined plates to drain. Serve hot topped with plenty of powdered sugar (because the dough doesn�ft contain much sugar, you will want a lot!). Best served with Cafe au Lait. Enjoy!

Makes about 2 dozen.

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This next recipe used a basic pate a choux base and is very good too. Easy too and you don't have to bother with a yeast dough.

Beignets

Ingredients
1 cup water
4 ounces unsalted butter
1/4 teaspoon salt
1 teaspoon sugar
1 cup, plus 2 tablespoons sifted all-purpose flour
4 large eggs
1 teaspoon vanilla
Vegetable shortening, for deep frying
Confectioners' sugar
Directions
In a small saucepan combine the water, butter, granulated sugar, and salt and bring the mixture to a rapid boil. Remove the pan from the heat and add the flour all at once, stirring vigorously. Cook the paste over low heat, beating briskly, until the ingredients are thoroughly combined and the dough cleanly leaves the sides of the pan and forms a ball. Remove the pan from the heat. Add the eggs, 1 at a time, beating well after each addition. By hand or with an electric mixer set at medium speed beat the paste until it is smooth and glossy. Stir in the vanilla.

In the deep fryer, heat 3 inches shortening 370 degrees F. Drop the dough by teaspoonfuls into the shortening, and fry the beignets in batches, turning them, until golden brown (about 3 minutes). With a slotted spoon, remove to paper towels to drain. Sprinkle the beignets with the confectioners' sugar and serve them hot

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Last, you can make a pretty good super quick beignet by using your favorite baking powder biscuit recipe and patting/rolling it to about a half inch and cutting in squares and frying as above. Confectioners sugar, of course while hot.

Hope this helps. Happy Mardi Gras. I happen to have about ten boxes of beignet mix here. Seems the relatives always send a box when sending stuff.. lol. You can only make so many fried doughnuts so my freezer has plenty of boxes in it. I should have a beignet party. Make some savory and some sweet... hmmmm...

Beignets

1 c. rice milk (or regular milk, scalded and cooled)
2 tbsp. sugar
1 pkg. dry yeast
3 c. flour
1/2 tsp. salt
2 tbsp. unsalted butter* (room temperature)
1 egg
Grapeseed or Canola oil for frying
Powdered sugar

Combine the milk with the sugar and add the yeast. Sift the flour with the salt and add half of it to the yeast mixture. Mix until smooth and then add the butter and egg and beat well. Add the remaining flour and mix until it is smooth. Place in a covered bowl and refrigerate until the next morning.

Turn the dough onto a floured board and roll to 1/4 inch thickness. Cut into 2-1/2 inch square and let rest for 15-20 minutes before frying.

Heat oil in skillet 1-2 inches deep and fry squares, turning only once. When golden brown, remove with a slotted spoon onto paper towels to blot excess oil. Dust with powdered sugar and serve immediately.

*If you use salted butter, reduce salt to 1/4 tsp.

Lars