I needed something for a New Year's Eve party and chose this recipe. I made the recipe and then did a test fry of 8 or 10 beignets and they were delicious. My concern was would they be as good cold versus warm, but I went ahead. I made the entire batch, which was a large quantity, but not for a party. I let them cool completely and then layered them on my serving tray and sprinkled them with confectioner's sugar before adding the second layer. Because they were drained and cool, they didn't absorb the sugar and looked wonderful. One great surprise was that by the time we got to the party and placed them out on the table, they had actually softened and were quite delicious! They were a hit and I got a lot of complements. Thank you. One think I found though is that if you keep your oil at or around 360 degrees, about a minute and a half per side was perfect. Don't let them cook too long. There is a point where the quality begins to diminish the longer you cook them. Go for a very light brown. Thank you!
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I needed something for a New Year's Eve party and chose this recipe. I made the recipe and...