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.
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 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.
Fry until golden on both sides. sprinkle with powdered sugar Best when served hot they are also good room tempter.