Beignet, synonymous with the English fritter, is the French term for a pastry made from deep-fried choux pastry. Beignets may also be made from other types of dough, including yeast dough. The tradition of beignets dates to the time of Ancient Rome, although the practice of frying food itself extends much further back; references to the ancient Greeks frying various foods in olive oils during the 5th century BC exist, and other cultures have adapted their own methods as well
Beignets are actually the official state doughnut of Louisiana, which would explain their deep affiliation with New Orleans and the tie they have with Mardi Gras celebrations. I have never been to New Orleans but my mom was there once, and she came home raving about beignets, so much so that she bought a beignets mix upon her return so she could make them at home. The dough for beignets is a sweetened yeast dough, made with bread flour, which gives the pastries a sturdy exterior – they hold their shape extremely well. The dough is mixed together (it takes less than 15 minutes!) and then chilled in the refrigerator for at least 4 hours, or up to an entire day. When you’re ready to make your beignets you simply roll out the dough and cut it into 2-inch squares, then drop them into your frying vessel.
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The lovely dense beignets were a delicious appetizer to the signature Fried Chicken Sandwich.
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