Easter Carrot  Beignets

Beignets are not just for Mardi Gras.

Light puffs are Fried dough and covered with powdered sugar.

Perfect for Easter morning with a cup coffee or tea before or after church. you could certainly take

them to a brunch or include them on your brunch buffet

Best eaten while they are warm and just as good cold kids love them.This recipe  is one the easiest

Using self-rising flour. No kneading.  are ready in a flash

 

   2 1/2 – pound’s of Carrots
2 Whole Eggs
1 1/2 tablespoon Vanilla extract
3 cup Sugar
1 teaspoon Cinnamon
3 1/2 cup Self-rising Flour
Cut the carrots into small chunks. In a pot, boil the carrots until they are tender.
Mash the carrots in a large bowl.
Add eggs, vanilla, sugar, and cinnamon; beat well.
Add flour and blend until a soft dough forms.
Add a little more flour if necessary, let the dough rest about 10 minutes
On a lightly floured board, pat out with hands to about 1/2 inch Do not overwork the dough or BEIGNETS will become tuff cut with a knife into the desired shape, I like diamonds  Or you can use a biscuit cutter.
Slowly slide into oil set at a consistent 350 degrees.
Fry until golden on both sides. sprinkle with powdered sugar Best when served hot they are also good room tempter.