Beignet Fries Powdered Sugar (Printable version)

Crispy golden strips of beignet dough dusted with powdered sugar, perfect as a sweet snack or dessert.

# 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 - In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until evenly distributed.
02 - In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until fully incorporated and smooth.
03 - Pour the wet mixture into the dry ingredients and stir until a soft, cohesive dough forms. Avoid overmixing.
04 - Turn dough onto a lightly floured surface and roll to 1/4-inch thickness. Cut strips approximately 1/2 inch wide and 3 inches long, resembling fry shapes.
05 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Use a kitchen thermometer to verify temperature.
06 - Fry dough strips in small batches, turning occasionally, until golden brown and puffed throughout, about 2-3 minutes per batch. Maintain oil temperature between batches.
07 - Remove with a slotted spoon and transfer to paper towels to drain excess oil.
08 - While still warm, generously dust the beignet fries with powdered sugar, coating all sides evenly.
09 - Serve right away while warm and crispy for optimal texture and flavor.

# Expert Advice:

01 -
  • The fry shape means way more crispy edges than traditional beignets, which is secretly the best part anyway
  • They cook faster than whole beignets, so you're eating warm sugary goodness in half the time
  • Everyone reaches for one, then accidentally eats half the plate without realizing it
02 -
  • I learned the hard way that overcrowding the pot drops the oil temperature dramatically, leading to greasy sad fries instead of crispy ones
  • The powdered sugar only sticks properly when the beignets are slightly warm, so don't wait too long to dust them
03 -
  • Line your serving basket with paper towels underneath whatever pretty napkin you're using, because the oil will soak through and nobody wants that surprise
  • Keep a mesh splatter guard nearby for the first few batches until you get used to how your particular pot handles the bubbling

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