New Orleans Beignet Fries (Printable)

Pillowy fried dough strips dusted with powdered sugar, inspired by 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.
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, and let rise in a warm area for 1 to 1.5 hours until doubled in size.
05 - Punch down risen dough and roll out to 1/2-inch thickness. Cut into strips 1/2 inch wide and 4 inches long to resemble fries.
06 - Heat vegetable oil in a deep pot or fryer to 350°F.
07 - Fry dough strips in batches, turning occasionally, for 2-3 minutes until golden brown and puffed. Avoid overcrowding the pot.
08 - Remove fries with a slotted spoon and drain on paper towels. Generously dust with powdered sugar while still warm and serve immediately.

# Expert Advice:

01 -
  • They're easier to eat than traditional beignets, no messy square shapes to juggle
  • The fry shape creates more crispy edges, which is secretly the best part anyway
  • You can dunk them in coffee, chocolate sauce, or eat them plain while standing over the counter
02 -
  • Overcrowding the pot drops the oil temperature dramatically, leading to greasy, sad fries
  • The dough will puff up in the hot oil, so don't worry if your raw strips look a bit thin
  • Sugar them immediately after frying, or the surface cools too quickly for the powder to stick properly
03 -
  • If the dough feels impossibly sticky while rolling, refrigerate it for 15 minutes to firm up
  • Save your powdered sugar dusting until right before serving, or it will absorb into the warm surface and disappear
  • A mesh strainer makes the most even, professional-looking sugar dusting

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