Here’s one I stole from my friend, mentor, and sometimes tormentor from Louis XVI Restaurant, Daniel Bonnot. He taught me how to make these about twenty-five years ago. Beignet is essentially just a fancy French word for a fritter. In New Orleans, people have been known to subsist on beignets and coffee alone. This is not advisable. Feel free to substitute chopped crayfish tails for the smoked salmon—both versions are dangerously addictive.
Recipe information
Yield
makes 24 beignets
Ingredients
Brandied Tomato Sauce
Preparation
Step 1
Sift the flour and baking powder together and whisk in the soda water to make a smooth, thick paste. Stir in the salmon, peppers, scallions, garlic, and lemon zest. Add salt and hot sauce to taste. Let the batter rest 10 minutes.
Step 2
Heat 1 inch of oil in a medium deep skillet over medium-high heat. Drop batter by spoonfuls into the preheated oil and cook, turning frequently, until golden brown, about 3 minutes. Drain the beignets on paper towels and serve with Brandied Tomato Sauce.
Brandied Tomato Sauce
Step 3
Mix all the ingredients together in a small bowl. Serve immediately with hot beignets, or cover and chill until needed. This sauce will keep 2–3 days in the refrigerator.
