"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Beignets, by Mary Tharp, is from The BENOIT Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Heat oil in deep pot to 375 degrees. In bowl blend flour and granulated sugar. In another bowl blend egg and milk. Add to dry mixture. Beat to a thick batter. Drop by tablespoon into oil. Deep fry until golden brown. Drain on absorbent paper. Sprinkle with confectioners' sugar or dip in cane syrup.
This was a special treat that Grandma made for us many days after school. At the time,our family was living in the little house at the back of Grandma's property. When I would get off the bus, I could smell the beignets as soon as I got close to the door. I would enjoy this treat and visiting with Grandma and telling her about my school day. She always wanted to know the "news" or if there was any new gossip to share.
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