Beignets (Oreilles de Cochon)

Beignets (oreilles De Cochon)

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Ann Beck


Beignets are fried bread that is served in restaurants in the French Quarter in New Orleans. Out in the country they are called Oreilles de Cochon or pigs' ears.
These are delicious with cafe au lait.


★★★★★ 1 vote

Pan Fry


  • 2 c
    all-purpose flour
  • 1 tsp
  • 1 Tbsp
    baking powder
  • 1 tsp
    ground cinnamon
  • 1 medium
  • 3 Tbsp
  • 1 c
  • 1 /4 tsp
    vanilla extract
  • 1 qt
    oil for deep frying
  • ·
    confectioner's sugar

How to Make Beignets (Oreilles de Cochon)


  1. Half fill a large, deep saucepan with oil and preheat it to 375 f
  2. Sift together the flour, salt, baking powder, and cinnamon into a large mixing bowl. In a separate bowl, beat the egg well, then beat in the sugar, milk, and vanilla. Pour the egg mixture into the flour and mix slightly until moistened.
  3. Turn into a floured surface and knead lightly. Roll the dough out to a 1/4 inch thickness. Slice into diamond shapes, about 3 inches long.
    Fry in oil, turning once, until they are golden brown and puffed up. Remove, drain on paper towels, and sprinkle with confectioner's sugar.
    Serve immediately with hot cafe au lait and enjoy.
    C'est is Bon. (It's so good!)

Printable Recipe Card

About Beignets (Oreilles de Cochon)

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: Cajun/Creole

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