fryday: beignets

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Beignet Balls

I’m not usually one to make things from a box, but made an exception for a box of Cafe du Monde beignet mix thoughtfully brought back for me from New Orleans. 

I don’t like saying this, but I kind of wish I hadn’t. You see, while tasty, the mix didn’t quite do it for me. Sure anything fried and coated in powdered sugar will ultimately taste good, but the cloud-like donut consistency I hoped for wasn’t there. 

Sometimes I don’t get it quite right, but thought I’d share anyway. Because why not? It’s Fryday. 

I knew something was up right away, when I saw that the box instructions called for nothing more than mix and water. What about the eggs? When do I add the butter? My questions went unanswered. It took me two failed tries at following directions rolling, cutting, frying lifeless squares of dough, before I gave up and molded my dough into little balls and fried those. That technique seemed to yield better results. 

My final attempt came out tasting pretty good, but I know I can do better, and do better I will. The next time I make beignets, I’ll be making them from scratch. This recipe with its eggs and butter and looks like a great place to start.

In the end, it made for a great experiment, but once again goes to show that homemade is the way to go. 

That’s it for today’s Fryday post, let’s hope next week’s is a greater success. TGIF. 

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