Beignets are French-style doughnuts especially popular in New Orleans as a breakfast treat. They’re traditionally made from a choux pastry—a light dough also used for éclairs and profiteroles. At Café du Monde in New Orleans, they’re generously topped with powdered sugar and served with chicory coffee. California chef David Kinch combines these two classics into one tasty fried pastry by combining chicory coffee–infused milk with the beignet dough. We also like adding vanilla extract or sliced apples for easy upgrades, and fresh crabmeat, sweet corn and shiitake mushrooms for a wonderfully savory beignet. Find these recipes and more in Food & Wine’s guide.

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Coconut Shrimp Beignets with Pepper Jelly Dipping Sauce

MiLa, New Orleans This bar snack is an ingenious combination of two classic fried foods: crisp coconut shrimp and beignets (fritters). Whisking both beer and egg into the batter makes for a crust that's crunchy on the outside and fluffy on the inside.    More Fried Foods  

Tofu Beignets with Raspberry Dipping Sauce

Melissa Rubel Jacobson makes her faux beignets with firm tofu instead of dough; coated with cornstarch and fried, the tofu becomes light and crisp.  Recipe Tips from F&W Editors    More Tofu Dishes  

Two Cheese-Shiitake Beignets

These cheesy doughnuts are crispy on the outside and delightfully gooey in the center.    Cocktail Party Recipes  More Mushroom Recipes