Meal Prep: Chicken Shawarma and Sweet Potato Fry Bowls.
Happy Fat Tuesday!
I figured there was no better way to celebrate than with beignets! I might have shared this story before, but way back before my family moved to Colorado my mom and I spent a Saturday, shopping, plotting our escape move to Colorado, and eating our weight in beignets. It’s so weird because I remember that day like it was yesterday, but it was actually over nine years ago. It was the first time I’d ever experienced a beignet before. It was very out of character for us to one, even buy food while out. A big family means we had to save money wherever possible and that meant buying food while out was a major no. And two, it was very out of character for us to order something sweet that was not chocolate. But these beignets…they where so, so, so good! Light, with giant air pockets in the center and basically just covered in powdered sugar. They were a fourteen years old’s dream.
I do however think that part of the reason I have such a fond memory of those beignets is because it was such an awesome, careless day spent with my mom. Ever since then beignets have always been kind of special to me and over the years I’ve created a couple versions…say hello to this beignet tiramisu and these Nutella stuffed beignets.
Both of those previous recipes have chocolate, but these cardamom rose beignets I’m sharing today, are much more like the ones mom and I enjoyed…about nine years ago now. <–CRAZINESS.
Honestly, at this moment I would give pretty much anything to go back to that day and eat all the beignets, but that’s only because I’m not feeling my best. I’ve been seriously dragging since Sunday afternoon and it is safe to say I am over it.
OH well, thinking ahead to brighter days, so let’s keep talking about beignets…ahh, does that rhyme? I think it does…cool. cool.
I think as far as the classic beignet goes, these are my favorite…at least that I’ve made yet (always working o. I know they’re not crazy classic, since they’re flavored with rose and cardamom, but texture wise, they are spot on.
Here’s the deal, if you have never attempted making beignets, please do not be fearful. They are one of the easiest doughs to make. And while they are fried, they are totally worth the effort of breaking out the oil. Trust me.
The dough is pretty basic, some flour, an egg, a little buttermilk, etc. I added in some rose-water and cardamom because I am currently loving the two of these flavors together, they just complement one another so well. Plus, the sound of the cardamom and rose with a light doughy beignet covered in powdered sugar…while it was just too good to pass up. If you’re not into the rose-water, that’s totally fine too. You can omit it and I promise these will still be delish. The rose-water is just one of those “fancy extras” that I love throwing into recipes when appropriate.
The cardamom however is a must…or in my opinion it is. It takes the beignets to a whole new level of cozy awesomeness. Plus, if you eat your beignets while drinking coffee, which I highly, highly recommend, you’ll see that you’ll have found the perfect paring! Think cozy latte meets sugary, fried beignets. YUM.
Normally, I would not share such a decadent treat on a Tuesday, but it’s Fat Tuesday, so I’m feeling like fried things are a must, I mean, right? RIGHT. But ahh, if you are looking for a slightly healthier dinner to balance out the beignets may I suggest these lighter shrimp po boys?
They’re kind of perfect too.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Lastly? Be sure to really cover those pillowy beignets in powdered sugar. It is the only way.
Have you ever try to make this recipe using the air fryer? I’m thinking about trying it
Sorry I have not tested that with this recipe. Let me know how it works! xTieghan
I can’t wait to try these! I did have one question, would the beignet dough freeze well before frying? Thank you so much!
Hi! I am not sure, I haven’t tried freezing the dough, but i would think it work fine. Freeze and then though before frying. Let me know if you have questions. Hope you love these! 🙂
This looks amazing! Since I am a Vegan, is it possible to use an egg substitute, such as a flax egg, for this recipe? Do you think it would work?
Hey Joy! I am honestly not sure as I have not tried making a vegan beignet. if you are confident about giving it a try I would say go for it! Let me know how it goes. 🙂
I used to not like cardamom, but my tastebuds must be growing up or something because now I can’t get enough of it. Love its subtle warmth!! Beignets are such a great treat! You make me want to give them a try!
I love when flavors grow on me! Thanks so much, hope you love them!
I made these on Wednesday and they were delicious!
So happy you liked them Jesse! Thanks (:
I first had beignets a couple months ago in New Orleans and they were awesome. So much powdered sugar! I am excited to give this unique version a try.
Thank you!! I hope you love them Kevin!
These are just gorgeous and the perfect treat for Fat Tuesday! Love that shower of powdered sugar too 🙂
Ah yes! That was my favorite one to shoot… as always (:
These look amazing! I’m so dying to grab one off the screen!
I WISH!! That would be the absolute best! Talk about a million dollar idea.