New Orleans Beignet Fries (Print Version)
Crispy, airy fried dough strips coated with powdered sugar, capturing New Orleans flavors.
# What You'll Need:
→ Dough
01 - 2 1/4 teaspoons active dry yeast (1 packet)
02 - 3/4 cup warm water (110°F)
03 - 1/4 cup granulated sugar
04 - 1/4 cup unsalted butter, melted
05 - 1/2 cup whole milk, room temperature
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 1/2 teaspoon salt
09 - 3 1/2 cups all-purpose flour (plus extra for dusting)
→ For Frying
10 - 4 cups vegetable oil (for deep frying)
→ Finish
11 - 1 1/2 cups powdered sugar, for dusting
# Directions:
01 - Combine warm water and yeast in a large bowl. Let stand for 5 minutes until mixture becomes foamy, indicating the yeast is active.
02 - Add sugar, melted butter, milk, egg, vanilla extract, and salt to the yeast mixture. Whisk until thoroughly combined.
03 - Gradually incorporate flour, stirring until a soft dough forms. Turn onto a floured surface and knead for 3–4 minutes until smooth and elastic.
04 - Place dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm area for 1–1.5 hours until doubled in volume.
05 - Punch down risen dough and roll out on a floured surface to 1/2-inch thickness. Cut into strips 1/2 inch wide and 4 inches long using a knife or pizza cutter.
06 - Pour vegetable oil into a deep pot or fryer and heat to 350°F. Use a kitchen thermometer to ensure proper temperature.
07 - Fry dough strips in batches, turning occasionally, for 2–3 minutes until golden brown and puffed. Avoid overcrowding to maintain oil temperature.
08 - Remove fries with a slotted spoon and drain on paper towels. While still warm, generously dust with powdered sugar and serve immediately.
# Expert Tips:
01 -
- The contrast between crispy golden edges and impossibly soft centers is absolutely addictive
- They fry up faster than traditional square beignets and are way more fun to eat with your hands
02 -
- Overcrowding the oil drops the temperature fast and leads to greasy soggy fries, so fry in small batches
- Letting the dough rise in a slightly warm oven with just the light on creates the perfect draft free environment
03 -
- A pizza cutter creates the cleanest straight lines and is faster than a knife for cutting uniform strips
- Line your cooling rack with paper towels underneath to catch excess oil and sugar drips