On Doc Nut's trip to New Orleans, she picked up a box of beignet mix for me from Cafe Du Monde. Unfortunately, I don't have a deep fryer and refuse to deep fry in my small apartment. The smell of oil just lingers too long. So when the last potluck was at BeerBoor's place, I jumped at the chance to make beignets again. He has a deep fryer and loves almost all things fried. Also, it would be a nice comparison to the zeppoles I made last year.
The mix is pretty straight forward. Add water and roll out dough. I made this ahead of time and brought the raw pieces of dough. I didn't fry it up until very late in the day and it dough had suffered. It was flat and uninspiring looking. I fried it up anyway. The result were hard and crispy fried pieces of dough. I tried to mask with lots of powdered sugar but I knew the truth. It wasn't good at all. I'm not sure what went wrong. The mix could be old, I might have overworked the dough, or I could have waited too long to fry up the pieces. I guess I'll have to mix the dough right before I fry it next time.