Beignets (Oreilles de Cochon)

Beignets (oreilles De Cochon) Recipe

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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)


  • 1Half fill a large, deep saucepan with oil and preheat it to 375 f
  • 2Sift 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.
  • 3Turn 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!)

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About Beignets (Oreilles de Cochon)

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