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BeignetsZach Pagano / TODAY
30-40 small beignets

Chef notes

These pillowy beignets are a signature New Orleans dessert that everybody loves and are surprisingly easy to make.


  • Vegetable oil, for frying
  • cups cake flour
  • 1 cup sugar
  • 3 tablespoons baking powder
  • 1/4 teaspoon salt
  • 3 eggs
  • 2 tablespoons vanilla
  • 2 cups buttermilk


Heat a large, heavy pot filled with about 3 inches of oil to 350°F (if your oil gets too cold or hot adjust the flame to keep it at a constant temperature).

In a bowl, sift the flour, sugar, baking powder and salt together. In a separate bowl whisk together the eggs, vanilla and buttermilk and beat for 30 seconds. Whisk the buttermilk mixture into the flour mixture and beat for about 30 seconds. Let the batter rest for 5 minutes, then fold it together one last time when you are ready to cook.

Using a small scoop, drop golf ball size beignets into the fryer (dunk the scoop into cold water before each scoop so the batter comes out clean between each one). Flip and submerge the beignets and fry for 2 minutes or until the beignets are just done in the middle. Remove from the fryer and let them drain until dry on paper towels for 2 minutes. Dust with powdered sugar and serve.