Beignet Fries with Sugar

The smell of frying dough hitting hot oil takes me straight to a tiny corner café in the French Quarter where I first tried beignet fries instead of the traditional square pillows. The server laughed when I ordered three servings, convinced I was sharing, but I ate every single crispy strip while watching horse carriages clip-clop past the window.

Last Mardi Gras, I made these for a party and my friend Sarah stood by the stove eating them as fast as they came out of the oil. By the time I carried the platter to the living room, half were gone and she had powdered sugar all over her black sweater looking entirely unrepentant.

Ingredients

• 2 cups all-purpose flour: The foundation that gives these fries their satisfying chew
• 1/4 cup granulated sugar: Just enough sweetness to balance the savory notes
• 1 1/2 tsp baking powder: What makes them puff up beautifully in the hot oil
• 1/2 tsp salt: Essential for depth, otherwise they taste flat
• 2/3 cup whole milk: Room temperature helps it incorporate smoothly into the dough
• 1 large egg: Adds structure and richness to the crumb
• 2 tbsp unsalted butter, melted: For that tender, melt-in-your-mouth texture
• 1 tsp vanilla extract: Pure vanilla makes such a difference here
• 4 cups vegetable oil: Needs to be deep enough for proper frying
• 1 cup powdered sugar: The finishing touch that makes everything better

Instructions

Whisk the dry ingredients:

In a large bowl, combine flour, granulated sugar, baking powder, and salt until well blended.

Mix the wet ingredients:

In a separate bowl, whisk milk, egg, melted butter, and vanilla until smooth and combined.

Bring it together:

Pour wet into dry and mix until a soft dough forms, being careful not to overwork it.

Roll it out:

Turn dough onto a floured surface and roll to 1/4-inch thickness, keeping it even.

Cut your fries:

Slice into strips about 1/2 inch wide and 3 inches long, making them fry-sized.

Heat the oil:

Bring vegetable oil to 350°F in a deep fryer or heavy pot.

Fry to golden:

Cook in batches for 2-3 minutes, turning until golden brown and puffed.

Drain well:

Remove with a slotted spoon and let excess oil drip onto paper towels.

Sugar shower:

Dust generously with powdered sugar while they are still warm.

Share immediately:

These are best enjoyed fresh from the fryer.

Save

My niece helped me make these last summer and discovered that if you twist the dough strips before frying, they hold even more powdered sugar in the crevices. Now she refuses to let me make them any other way.

Getting The Fry Shape Right

A pizza cutter works wonders here, giving you clean straight lines faster than a knife. I learned this the hard way after my first batch came out looking like rustic jagged hills instead of uniform fries.

Oil Temperature Matters

Too cold and they soak up oil, too hot and they burn outside while staying raw inside. A thermometer is your best friend, but if you do not have one, drop a small piece of dough in first, it should sizzle happily immediately.

Serving Ideas

These disappear fastest when served alongside coffee or hot chocolate for dipping. The warmth of the drink contrasts perfectly with the crispy sugary exterior.

• Try adding lemon zest to the dough for a bright citrus note
• Chocolate sauce turns them into an instant dessert platter
• Fresh berries on the side cut through the richness

Save

There is something magical about standing over a bowl of these, fingers dusted with sugar, reaching for just one more. They are simple joy in fry form.

Recipe FAQs

→ What type of dough is used for beignet fries?

A soft dough made with flour, sugar, baking powder, milk, egg, butter, and vanilla is rolled thin and cut into strips.

→ How do you achieve the crispy texture on beignet fries?

Deep frying the dough strips at 350°F until golden brown and puffed results in a crispy exterior.

→ Can I add flavors to the dough?

Yes, citrus zests like lemon or orange can be added for a fresh twist.

→ What is the best way to serve beignet fries?

Serve them warm, generously dusted with powdered sugar, and optionally with chocolate sauce or fruit preserves.

→ Are there suitable tools recommended for preparation?

Mixing bowls, whisk, rolling pin, knife or pizza cutter, deep fryer or pot, slotted spoon, and paper towels are essential tools.