|Alternative names||Many (see text)|
|Place of origin||France|
|Main ingredients||Dough, powdered sugar|
|Cookbook: Beignet Media: Beignet|
Beignet (English: //; French: [bɛɲɛ], ben-YAY literally bump), synonymous with the English "fritter", is the French term for a pastry made from deep-fried choux pastry. Beignets may also be made from other types of dough, including yeast dough.
History and description
The tradition of deep-frying fruits for a side dish dates to the time of Ancient Rome, while the tradition of beignets in Europe is speculated to have originated with a heavy influence of Islamic culinary tradition.  The term beignet can be applied to two varieties, depending on the type of pastry. The French-style beignet in the United States, has the specific meaning of deep-fried choux pastry. Beignets can also be made with yeast pastry, which might be called boules de Berlin in French, referring to Berliner doughnuts which have a spherical shape (in other words, they do not have the typical doughnut hole) filled with fruit or jam.
Beignets are commonly known in New Orleans as a breakfast served with powdered sugar on top. They are traditionally prepared right before consumption to be eaten fresh and hot. Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. In the United States, beignets have been popular within New Orleans Creole cuisine and are customarily served as a dessert or in some sweet variation. They were brought to New Orleans in the 18th century by French colonists, from "the old mother country", and became a large part of home-style Creole cooking, variations often including banana or plantain – popular fruits in the port city. Today, Café du Monde is a popular New Orleans food destination specializing in beignets with powdered sugar, coffee with chicory, and café au lait. Beignets were declared the official state doughnut of Louisiana in 1986.
Ingredients used to prepare beignets traditionally include:
- lukewarm water
- granulated sugar
- evaporated milk
- bread flour
- oil or lard, for deep-frying
- confectioners' sugar
- Cuisine of New Orleans
- List of choux pastry dishes
- List of doughnut varieties
- "beignet". Collins English Dictionary – Complete and Unabridged. HarperCollins Publishers. 2003.
- Davidson, Alan (1999). Oxford Companion to Food. Oxford University Press. p. 70. ISBN 9780192115799.
- Laudan, Rachel. "Beignets and Luqam: Thoughts from Cathy Kaufman". rachellaudan.com. Retrieved February 13, 2017.
- "Beignet History and Recipe". WhatsCookingAmerica.net. Retrieved February 13, 2017.
- Schneider, Wendi (1989). The Picayune's Creole Cook Book. New York: Random House. p. 385.
- McKnight, Laura (November 16, 2007). "Beignets: More than Just a Doughnut". HoumaToday.com.
- "Of Interest to Women: Banana Served In Appetizing Forms". The Philadelphia Inquirer. January 1, 1907.
- "History". cafedumonde.com. Café du Monde.
- "Beignet: Louisiana State Doughnut". statesymbolsusa.org. Retrieved February 13, 2017.
- Yves Thuriès, French Pastry, ISBN 0-471-28598-6
- Rosana G Moreira et al., Deep Fat Frying: Fundamentals and Applications, ISBN 0-8342-1321-4
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