It may be possible to find a restaurant in New Orleans that doesn’t serve beignets for breakfast, but I think I would rather eat at one that does. Try these with a cup of good coffee or hot chocolate and you’ll wonder why you’ve been bringing home those boxes of doughnuts all these years.
4Tbs butter60 ml
2Tbs sugar30 ml
1/2cupall-purpose flour125 ml
1/2tspgrated lemonorange, or lime rind, 2 ml
A grating of fresh nutmeg
Powdered sugar for dustingconfectioner’s
Combine the water, butter, sugar, and flour in a saucepan and bring to a boil over low heat.
Stir for about five minutes, until the batter becomes a shiny ball, and remove from heat.
Add one egg at a time, beating vigorously for about 3 minutes after the addition of each egg.
Add the vanilla, citrus rind, and nutmeg and beat to combine.
Drop by the teaspoonful into deep fat heated to 375F (190C) and cook until golden, turning if necessary (they tend to turn themselves).
Drain on paper towels and dust with powdered (confectioner’s) sugar.