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1094 Beignets
Fritters
Appears in
Le Guide Culinaire
Published 1903
Beignet is a general term used to designate any item or mixture of food which has been dipped in frying batter and then deep fried.
In modern practice, the word Fritot is often applied to this preparation; however, there is a difference—the Fritot is always accompanied by Tomato Sauce whereas a fritter is invariably served without an accompaniment.
Beignets must be fried in very hot fat or oil so as to prevent the batter from breaking up and thus prevent it absorbing the fat. They should be arranged on a serviette with a bouquet or border of fried parsley.
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