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Beignets ~ Foamheart

foamheart

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They look great Foam. Thanks for the recipe, sounds simple to prep.
Never been to NOLA. I have seen a few programs about Café du Monde. It looks like they put 2-3X more Sugar than you used.
In PA the Fried Dough of choice, batter actually, is Funnel Cake. In NJ there is a big Italian influence, can't go to a Church Carnival or Fair and not get a bag of Zeppoles...
Thanks Chef

I always wondered about all that sugar too. It looks pretty but it most all falls off when eating. LOL

Funnel calkes were always fair/carnival faire here. They are a lot more like churo's in Mexico, now Sopaillas are basically beignets with honey squeezed inside vice powdered sugar. They are pretty good too!.
 

foamheart

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O they were really good but I wish I had gotten Indaswamps warning about the powderd sugar cloud when you breath first
Its kind of like telling a kid about the stove being hot, they just gonna learn for themselves. You can tell how smart they are by how many times it took to sink in. LOL
 

darwin101

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I was so surprised when I was in W.Texas N.Mexico and Mexico how close the sopapillas are to beignets and they squeeze honey down inside those suckers. Mmmmm Good.
...
When I worked in Santa Fe my cooks would make stuffed sopapillas (meat, beans & cheese...) for lunch every now and then. The first time I saw them do that I grabbed one out of the fryer and hit it with powdered sugar thinking of home. They looked at me like I was crazy. :emoji_astonished:

Thanks Foam, you got me thinking about making some or flying home...
 

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