More often than not, a dessert platter of beignets is met with a gasp and then a groan. The gasp, because who can resist a fluffy happy edible teddy-bear of a dessert? The groan comes from a place of moderation–a place that, after one bite, becomes as lost as Atlantis.

Makes: 24+ dumplings
Keeps: Well for a few days, refresh in the toaster oven
Time (with prepared puree): 45 minutes

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

Rosemary simple syrup
Pumpkin Puree


For the dry bowl:

3 cups All Purpose Baking Flour (we use the GF)

2 tablespoons baking powder

1 teaspoon kosher salt

1/2 cup granulated sugar

1 tsp five-spice

For the wet bowl:

1 cup milk (we use rice milk)

1 egg

8oz pumpkin purée

1 teaspoon vanilla

For frying:

6 cups vegetable Oil


Whisk together the dry ingredients and whisk

In your wet bowl, whisk together milk, egg, pumpkin and vanilla

Add the wet to the dry. Mix the wet into the dry judiciously, just to the point of being blended. Do not over mix or you will work out the  baking powder and the dumplings will not become fluffy.

Heat the vegetable oil to 325 degrees

Use a tablespoon to drop the batter into the hot oil

When you have 6 dumplings, carefully turn them over in the oil.

They are ready when they hold their shape and are an even golden brown

Use a spider or slotted spoon to pull the beignets from the oil and place them on a paper towel-lined platter.

Sprinkle with powdered sugar before you serve.

We tend to hold tight on making the dough sweet and rely on the garnish (a glaze of simple syrup with a garnish of powdered sugar works well).
The less sugar in the batter, the easier it is to cook the beignets without burning them.

The menu we typically serve beignets with:
Shrimp and grits
Pulled pork
Stewed collards
Fried chicken
Green salad