Sweet Omelet Fritters

Beignets d’Omelette au Sucre

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Plain Omelet
  • 2 Tablespoonfuls of Sugar
  • A Tablespoonful of Brandy
  • Creole Fritter Batter
  • Powdered White Sugar


Make an omelet, and add two tablespoonfuls of sugar and a tablespoonful of good Brandy. Cook it nicely and very soft, and then cut it into small slices. Plunge these into the Fritter batter, let them fry to a golden brown, and then drain on brown paper. Place in a heated dish, sprinkle well with fine white sugar, and serve hot.