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Kix Brooks makes beignets
Nathan Congleton / TODAY


  • Vegetable oil, for deep frying
  • 2 eggs
  • 1 1/2 cups purpose flour
  • 3/4 cup whole milk
  • 1 tablespoon sugar
  • 1 teaspoon
  • 1/4 teaspoon salt
  • Pinch of cinnamon or nutmeg (optional)
  • 1/2 cup powdered sugar
  • Chef notes

    Country legend Kix Brooks (of Brooks & Dunn fame) has a new cookbook called "Cookin' It with Kix." Here, he shares how to make classic beignets at home, and it's way easier than you think!


    Pour enough oil to come halfway up the sides of a large, heavy deep pot. Heat the oil over high heat for 360 degrees.

    Whisk the eggs in a large bowl. Add the flour, milk, sugar, baking powder, and salt. Whisk well to make a smooth batter.

    In batches, without crowding, drop heaping tablespoons (or use an ice cream scoop) of the batter into the pot of oil. Fry, turning the beignets occasionally, until evenly browned. This could take several minutes. The best way to know if they're done is to take one out, cut it in half, and see if it's done in the middle. Use a slotted metal spoon to transfer the beignets to paper towels to drain.

    Sift the powdered sugar onto the beignets, and serve immediately for breakfast or brunch. Or serve them as a dessert with ice cream.

    Kix tip: For a little something different, mix equal parts powdered sugar and cinnamon together, and sprinkle onto the freshly fried beignets. Or mix several small bowls of powdered sugar and other spices, such as cardamom, nutmeg, or even cayenne pepper, and let your guests sprinkle on the sugar of their choice.