All About Beignets
Beignets, French for “fritters,” are square pieces of deep-fried dough, traditionally served hot and generously dusted with powdered sugar. They are known for their light, fluffy inside and golden brown, crispy outside. The foundation of a great Beignet recipe is the dough mix.
In the 17th century, French settlers brought beignets with them as they migrated to the eastern coast of Canada. When the British took control of the region a hundred years later, thousands of Acadians endured a forced migration—many settling in Louisiana where their descendants became known as Cajuns. Acadians brought their cuisine and their language with them as they migrated south. Though their roots have traveled long and far, today, beignets are most associated with the French Quarter of New Orleans, Louisiana.
This beloved pastry holds true to the American Migration story— reflecting the French and Acadian influences of New Orleans, where beignets are enjoyed at Mardi Gras or all year round for breakfast, champagne brunch, or as dessert for a special occasion dinner.
The traditional and most common topping for beignets is a generous dusting of confectioner's sugar. They are best served warm with the sugar dusted on immediately after frying and often paired with a cup of chicory coffee or café au lait.
Beyond the classic, other popular sweet toppings and dipping sauces include:
- Honey or cane syrup
- Chocolate sauce or hot fudge
- Caramel sauce or dulce de leche
- Fruit sauces or jams, such as raspberry or strawberry
- Nutella chocolate-hazelnut spread
- Cinnamon sugar sometimes mixed into the powdered sugar
- Crème anglaise dipping sauce
Savory variations can also feature fillings like cheese and herbs or dips like crawfish or shrimp for a unique twist.
