Light as air, these beignets are actually small, deep-fried cream puffs. Their French name translates as “nun’s farts.” Please read about Deep-Frying.

Prepare:

Add, if desired:

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

Drop level tablespoons of the dough into the fat, adding 6 or 8 at a time. As soon as they are cooked enough on one side, they will turn themselves over. When browned on both sides, 4 to 5 minutes total, remove from the fat with a slotted spoon and drain on paper towels. Sprinkle with:

Serve at once.