Beignet Fries with Powdered Sugar (Printable)

Golden, crispy beignet strips dusted with powdered sugar, perfect for sharing or snacking.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 tsp baking powder
04 - 1/2 tsp salt

→ Wet Ingredients

05 - 2/3 cup whole milk, room temperature
06 - 1 large egg
07 - 2 tbsp unsalted butter, melted
08 - 1 tsp vanilla extract

→ For Frying

09 - 4 cups vegetable oil for deep frying

→ For Serving

10 - 1 cup powdered sugar for dusting

# Directions:

01 - Whisk together flour, granulated sugar, baking powder, and salt in a large bowl until thoroughly blended.
02 - In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until fully incorporated and smooth.
03 - Pour wet ingredients into dry mixture and stir until a soft, pliable dough comes together. Avoid overmixing.
04 - Turn dough onto a lightly floured surface and roll to 1/4-inch thickness using a rolling pin.
05 - Slice dough into strips approximately 1/2 inch wide and 3 inches long, resembling french fry shapes.
06 - Heat vegetable oil in deep fryer or heavy-bottomed pot to 350°F, maintaining temperature throughout frying.
07 - Fry strips in batches, turning occasionally, until golden brown and puffed, about 2-3 minutes per batch.
08 - Remove fries with slotted spoon and transfer to paper towels to drain briefly.
09 - Generously dust warm fries with powdered sugar, coating all sides evenly.
10 - Serve immediately while warm for optimal texture and flavor.

# Expert Advice:

01 -
  • The outside shatters with every bite while the inside stays pillowy soft, that perfect texture contrast that makes you reach for just one more
  • They come together in under an hour but taste like something you waited in line for at a French Market stall
  • Everyone gets their own pile of fries to customize with dipping sauces or extra sugar, making them surprisingly interactive
02 -
  • The oil temperature will drop when you add the dough, so let it come back up between batches or your later fries will be disappointingly greasy
  • Dusting with sugar while they're still warm helps it stick better, but wait just long enough that you don't burn your fingers
  • These really don't reheat well, plan to eat them all within an hour of frying for that magical fresh texture
03 -
  • If the dough feels too sticky to handle, refrigerate it for 15 minutes, it firms up beautifully and becomes much easier to work with
  • Line your cooling rack with paper towels but change them halfway through if you're making a big batch, otherwise the bottom fries get soggy from absorbed oil

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