Lemon Mardi Gras Beignets
Let them eat King Cake! Even if you can’t make it to NOLA this year, you can bring the mardi right to your kitchen with these Lemon Mardi Gras Beignets! For breakfast, dessert or both, these are the perfect sweet indulgence this Fat Tuesday!
Ingredients:
- organic oil for frying
- ¼ cup organic milk
- organic vanilla extract
- kosher salt
- 5oz organic confectioners sugar
- 2 8oz rolls organic crescent dough
- naturally colored green, yellow and purple sugar for topping
Instructions:
- Heat 2 inches of oil in a large Dutch oven or heavy bottomed pot over medium-high until 350℉. In a medium bowl, whisk together all of the confectioners’ sugar, ¼ cup milk, 1 teaspoon vanilla, and a pinch of saltuntil a smooth glaze forms. Set aside.
- Unroll crescent dough to form 2 rectangles; press to seal seams together. Using a pizza cutter or knife, cut each rectangle into 16 squares. Working in batches, fry dough until puffed up and golden-brown, 1–2 minutes per side (adjust heat as needed to maintain oil temperature between 325–340℉). Drain on a paper towel-lined rimmed baking sheet. Let cool slightly.
- Working 1 at a time, dip 1 side of each beignet into glaze, then return to baking sheet, glazed-side up. Sprinkle with sugar. Serve beignets immediately. Enjoy!
