Move Over Cronut, It’s Time For The NOLA Inspired Croissant-Beignet For Mardi Gras

croissant-beignets-mardi-gras

Good ol’ Mardi Gras is around the corner. I know this because my Aunt is having her annual Mardi Gras party as a segue into lent. She usually does it on Fat Tuesday, but this year will hold it the Saturday night before hand instead… so we can really celebrate NOLA style. I don’t know if I have the word “PARTY” embroidered across my forehead or something, because it seems whenever a celebration is in my family forecast I get elected to help with the menu and decorations. First rule of order: Head to Walmart to pick up supplies. We know we can get pretty much everything we need there…. food, decorations, spirited beverages, festive apparel, and colorful necklace beads.

Today my Aunt and I went over how we would decorate the party, while we were going over the details of the festivities we somehow got on the topic of the cronut.  I told her I had had a delicious one in SOHO the last time I was in NYC, and was craving one right now. She immediately asked if I would make some for the Mardi Gras party. I looked at her like she had nearly lost her mind… I told her “Tia that is not in theme of the party, but beignets are.” Then she said “Beignets take too long to make, since we gotta let the dough set overnight.” I told her “Well, we could make a NOLA inspired croissant-beignets, and it will be reminiscent of a cronut. We could save time and use packaged croissant dough and fry them up right before the party starts.” She loved that idea…. and so it is…. Croissant-Beignets will be served at our Mardi Gras party this year. With only a few more days of planning we gave these croissant-beignets a test run and were in carnival season heaven.

Ingredients for croissant beignets:

  • vegetable oil
  • packaged croissant dough ( I used tubed pillsbury )
  • powdered sugar

Directions:

  1. In a small pot filled halfway with vegetable oil, over a medium flame allow the oil to get hot.
  2. Pop open croissant dough and unroll it to make a flat sheet. Then cut it into small triangles. croissant-triangles
  3. Fry the triangles on each side for about 2 to 3 minutes or until golden brown. Spoon hot oil onto the triangle as it cooks.  _MG_1329 _MG_1340
  4. With a slotted spoon remove each triangle and place on a paper towel lined plate to drain.
  5. Pour powdered sugar through a sieve and shake over beignets. powdered-sugar-beignets
  6. Serve and enjoy!

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