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A Better Beignet

It doesn’t take more than a trip to a carnival (or really an imagination) to know how great fried dough is, but a really great beignet can take one of the world’s best street foods to a whole new level. Last year we went to New Orleans and visited Café du Monde, the French Quarter’s premier beignet shop, but we found it to be a bit over-hyped. Like, no question they were worth every Calorie, but fried dough generally is.

 

This beignet could model, couldn't it?

 

When we began to formulate our version of Tiana’s “man-catching beignets” for Francesca’s birthday party, we knew we had to take it to the next level. Our recipe is inspired by a Buttermilk Beignet recipe we found on epicurious.

 

 

This one particularly struck our fancy because buttermilk gives so many Southern treats moisture with just a touch of tanginess. They’re quite easy to make (much much much easier than we expected) so we should warn you:  it will take a lot of willpower not to make this sometimes food every day.

 


Written by Gabrielle

Gabrielle

Gabrielle is a snap-happy college student with a small budget and a big appetite. Her column on the Fig Test Kitchen documents her adventures learning to cook for herself and reminds us all to take life with a Grain of Salt.

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