These old-fashioned fritters were once sold by street vendors—many of them slaves, former slaves, or the descendants of slaves—in New Orleans. While they have fallen out of favor when compared to the beignet, we think they are worth remembering. Please read about Deep-Frying.

Heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven:

Meanwhile, mix together in a large bowl:

Add:

Stir to combine. Carefully drop 1 tablespoon of batter for each doughnut into the fat, adding 5 or 6 at a time. Fry until golden. Drain on paper towels or a rack set over a baking sheet. Sprinkle with: