Makes 4 dozen beignets.
Simple as: Mix-in bowl 2 cups mix and 7 fl oz water. Stir with spoon until blended. Roll – to 1/8 thickness on floured surface, using flour liberally on dough. Cut into 2-1/4 squares. Makes about 2 dozen. Fry – in an inch or two of oil at 370 degrees basting continually on each side until puffy and light golden. Drain well. (Oil should be hot enough for dough to pop to surface in 8-10 seconds.) Electric skillet works best. Enjoy-while hot. Sprinkle generously with powdered sugar. Bon Appetit!
Hot Beignets are at their best when served with our delicious Creole coffee with chicory, packed fresh in a 15 oz vacuum can.
Keep refrigerated after opening.