New Orleans Beignet Fries (Printable)

Crispy, pillowy beignet fries dusted with powdered sugar—perfect for sharing or brunch indulgence.

# What You’ll Need:

→ Dough

01 - 2 1/4 teaspoons active dry yeast (1 packet)
02 - 3/4 cup warm water (about 110°F/43°C)
03 - 1/4 cup granulated sugar
04 - 1/2 teaspoon salt
05 - 1/4 cup unsalted butter, melted
06 - 1/2 cup whole milk, room temperature
07 - 1 large egg
08 - 3 1/2 cups all-purpose flour, plus more for dusting

→ For Frying

09 - Vegetable oil, for deep frying

→ Topping

10 - 1 cup powdered sugar, for dusting

# How-To Steps:

01 - In a large bowl, dissolve the yeast in the warm water. Let sit for 5 minutes until foamy.
02 - Add the sugar, salt, melted butter, milk, and egg to the yeast mixture. Mix well.
03 - Gradually stir in the flour until a soft, slightly sticky dough forms.
04 - Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
05 - Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
06 - Punch down the dough and roll it out on a floured surface to about 1/2-inch thickness. Using a sharp knife or pizza cutter, cut the dough into strips about 1/2 inch wide and 3 inches long to form fries.
07 - Heat 2–3 inches of vegetable oil in a deep pot to 350°F (175°C).
08 - Fry the dough strips in batches, turning occasionally, until golden brown and puffed (about 2–3 minutes per batch). Remove with a slotted spoon and drain on paper towels.
09 - While still warm, generously dust the beignet fries with powdered sugar. Serve immediately.

# Expert Tips:

01 -
  • The texture is absolute magic, crispy outside giving way to clouds of tender dough inside
  • They cook faster than traditional beignets but keep all that New Orleans charm
  • Dusting them with sugar while they are still warm makes everything better somehow
02 -
  • Test your oil with a tiny piece of dough first, it should bubble up immediately but not violently
  • Do not overcrowd the pot, these fries need their personal space to puff properly
  • The sugar dusting must happen while they are still warm, it sticks better that way
03 -
  • Use a kitchen thermometer for the oil, guessing leads to greasy or undercooked fries
  • A pizza cutter makes faster, cleaner cuts than a knife for the fry shapes

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