Three Ingredient Beignet Bites for an Afternoon Snack
We’ve all been there. The kids come home from school with a voracious appetite, and it’s as if they didn’t eat any of their lunch. Mine typically don’t, much to my frustration. There are still a million things to do, in the midst of after school activities and homework. So what can you serve them between now and dinnertime? I recently made these beignet bites for my little ones as an after school treat, and they loved them. They were excited to watch the process of frying the dough and sprinkling on the powdered sugar. Those little hands could hardly keep their fingers off of the platter once the beignet bites were on the table. It only takes about 10 minutes to make, which is a God send given that kids have little patience when hunger is calling.
What Is a Beignet?
Beignet is the French word for fritter. It’s a yeast dough, typically in the shape of a square, that’s deep fried and sprinkled with powderer sugar. In the United States, places like New Orleans’ iconic Cafe du Monde have made them famous alongside their chicory root coffee. So what’s the difference between a donut and a beignet? Aside from the obvious distinction in shape, a beignet is lighter, more puffy, and softer in the middle. While I typically think of donuts as a breakfast pastry, beignets make for a delectable afternoon treat. But let’s be honest. If someone offered me a beignet for breakfast, who am I to say no?
What Is Le Goûter?
Speaking of afternoon treats, let’s chat about le goûter. Le goûter comes from the French verb goûter (goo-tay) which means to taste. In this context, le goûter in the French culture refers to a mid-afternoon snack. It’s a ritual for French children after school and served around 4pm to tide them over until dinnertime. Le goûter is generally sweet - for example, a pain au chocolat and a glass of juice.
Ten Minutes and Three Ingredients
So what can you make once the kids are home and ravenous? I’ve got you covered. In just 10 minutes, we can bring some French flair and the taste of New Orleans into your kitchen. The secret ingredient is a can of Pillsbury’s refrigerated flaky layers buttermilk biscuits. By cutting each biscuit into quarters and deep frying them in vegetable oil, you’ve created a semi-home made beignet. Top them with powdered sugar, and you have a snack to satisfy any sweet tooth.
One day I’ll dedicate a post to making beignets from scratch. As a working mom of three kids, some days you just need the quick and easy version. My parents and pediatrician often say “pick and chose your battles” when it comes to raising kids. I have a similar philosophy in the kitchen. Choose what’s most important to you when cooking and when you want to put in the effort. It’s not always homemade pies and pastas made from scratch. Personally, I’d rather put in the effort when cooking the main meals (breakfast, lunch, and dinner). Make kids’ snacks simple and effortless to pull together.
Indulge a Little
Admittedly, this American maman (French for mom) with an undeniable appetite for sweets can’t help but partake in le goûter with her kids. For the adult that wants just a taste, these beignets are the perfect bite size. I like to go for the full fritter experience by brewing a hot cup of coffee, turning on some tunes like Preservation Hall Jazz Band, and letting the powdered sugar rain down on those golden brown beignets. Take a few minutes to enjoy your afternoon and the sweet pleasures it can bring.
A Note on Frying:
If you do not have a thermometer for baking, I often use an old trick my mom taught me. Run your hand under water and flick the water off of your fingers into the pot of oil. Once the oil starts to snap, crackle, and pop, it’s hot enough for frying.
Recipe for Beignet Bites
Ingredients:
One can of Pillsbury refrigerated flaky layers buttermilk biscuits
Vegetable oil
Powdered sugar
Instructions:
The biscuits typically come in a can of 8. Separate them into 8 biscuits and cut each biscuit into quarters.
Pour vegetable oil into a heavy bottom pot over high heat. The oil should be about 2-3 inches high.
Heat the oil to 350 degrees F.
In batches, fry the dough quarters until golden brown. Depending on how hot the oil is, this could take 1-2 minutes or 2-3 minutes. I use a slotted spoon to spin the dough around, so it browns evenly on all sides.
Remove each batch from the oil with a slotted spoon and drain on paper towels.
Cover in powdered sugar and serve hot*.
* The beignet bites do not store well, so it’s best to enjoy them right away. Stored in a container, they’ll become soft and mushy.
