From Brenda LaLonde, exhibition chef at Vermillionville

1 cup flour
1/8 tsp. salt
2 tbls. sugar
2 tbls. baking powder
1 egg
1/2 cup milk
oil for frying

Mix ingredients together, whisking with a fork. It should be the consistency of cake batter.

Heat 2-3″ oil, preferably in cast iron pot, to 350 degrees.
Take small spoonfuls of batter and drop into hot oil and fry until golden brown.

Drain on papertowels and dust with powdered sugar and/or syrup. Serve immediately.

Notes:
Almost forgot! Brenda says she prefers to use buttermilk, but any cream or evaporated milk would do as well.

Beignets do not keep for the following day. Make them fresh and eat them all!

Brenda told me that this is actually half of a “batch” that her mother made for Sunday morning breakfast. She made these right in front of us in ten minutes.

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