From Better Homes and Gardens

From New Orleans' French Quarter coffee houses, beignets (ben yayz) are square hole-less fried dough that are airy and delicate. Use a deep saucepan to fry the beignets, leaving at least 3 inches between the oil and the top of the pan. Roll in powdered sugar and serve warm for breakfast, brunch, or dessert.

Nutmeg Beignets

From Better Homes and Gardens

Fried dough squares are sprinkled with powdered sugar to make these sweet rolls. Serve them while still warm for brunch, a snack, or dessert.

French Market Beignets

From Food & Wine

Gerald Hirigoyen's airy beignets (doughnuts) can be deep-fried a few hours in advance and recrisped in the oven just before serving.

Vanilla-Scented Beignets

From Vegetarian Times

Beignets are commonly referred to as the Southerner's doughnut. In this family recipe, the dough should be stiff add just enough water to let you press the dough flat. To make cutting the stiff dough easier, use a floured pizza cutter.

Cheese Beignets

From Better Homes and Gardens

The traditional French fritter or beignet is a puffy, deep-fried doughnutlike pastry. Mixing the dough is easy with the help of your bread machine.

New Orleans Beignets for 48