14 New Orleans Beignet Recipes

The first time I stepped into Café du Monde in New Orleans, the air was thick with the scent of frying dough and chicory coffee, and those pillow-soft beignets arrived at my table like fluffy clouds dusted in a blizzard of powdered sugar. It was a sensory overload that stuck with me—a childhood dream come true, since I’d grown up hearing my Cajun grandma rave about her trips to the French Quarter. That moment ignited a lifelong love for these iconic treats, blending French heritage with Southern soul.

Lately, I’ve been channeling that magic in my own kitchen, experimenting with twists on the classic recipe during lazy weekend brunches. With Mardi Gras season approaching, I’ve dusted off my fryer (safely, of course!) to create these 14 variations that honor New Orleans flavors while keeping things accessible for home cooks. Whether you’re craving sweet indulgence or a savory surprise, these beignets capture the city’s vibrant spirit—perfect for Fat Tuesday parties or any day you need a taste of the Big Easy.

Classic Café du Monde Beignets

These timeless beignets are the gold standard: light, airy dough fried to perfection and buried under powdered sugar. Ingredients (makes 24): 1 cup warm water, 1/4 cup granulated sugar, 1 tsp yeast, 1 egg, 1/2 cup evaporated milk, 3 1/2 cups flour, 1/4 cup butter (softened), pinch salt, oil for frying, powdered sugar. Mix yeast with water and sugar, let bloom 5 minutes. Add egg, milk, flour, butter, and salt; knead into dough, rise 2 hours. Roll out, cut into 3-inch squares, fry at 360°F until golden (2-3 min/side), drain, and dust heavily with powdered sugar.
They’re a low-effort crowd-pleaser with zero guilt in moderation—pure joy that pairs perfectly with café au lait, evoking authentic NOLA vibes without the plane ticket.

Chocolate-Filled Beignets

Elevate the classic with a molten chocolate center inspired by New Orleans’ chocolate shops. Ingredients (makes 24): Use classic dough recipe, plus 1 cup chocolate chips or ganache (melted dark chocolate + cream). Prepare dough as above, place 1 tsp filling in center of each square before sealing edges. Fry, drain, and dust with powdered sugar.
The warm, oozing chocolate adds decadence, making them ideal for dessert; they’re antioxidant-rich from dark chocolate and satisfy sweet tooths healthily.

Strawberry Jambalaya Beignets

A sweet-savory fusion nodding to strawberry season and jambalaya spices. Ingredients (makes 24): Classic dough, 1 cup diced strawberries, 1/2 tsp Cajun seasoning, 1/4 cup brown sugar. Fold strawberries, seasoning, and sugar into dough before rising. Cut, fry, and serve with powdered sugar or honey drizzle.
This twist balances fruit’s freshness with subtle heat, boosting vitamin C intake while offering a unique brunch option that’s Instagram-gold.

Banana Foster Beignets

Channel the flaming dessert icon with caramelized bananas inside fluffy beignets. Ingredients (makes 24): Classic dough, 2 ripe bananas (mashed), 1/4 cup brown sugar, 2 tbsp rum extract, cinnamon. Mix banana filling into dough, rise, cut, fry, and dust with powdered sugar plus caramel sauce.
Rich in potassium from bananas, these warm you up like a Crescent City nightcap—guilt-free indulgence with fiber benefits.

Crawfish Beignet Bites

Savory NOLA seafood stars in bite-sized form, perfect for appetizers. Ingredients (makes 36 bites): 1 1/2 cups flour, 1 tsp baking powder, 1 cup milk, 1 egg, 1 cup chopped crawfish tails, 2 green onions, Cajun seasoning, oil for frying. Mix batter, fold in crawfish and onions, drop spoonfuls into hot oil, fry 3 min until crisp. Serve with remoulade.
High-protein and low-carb relative to fried apps, they deliver bold bayou flavors for game days or parties.

Praline Pecan Beignets

New Orleans pralines meet beignets for nutty crunch. Ingredients (makes 24): Classic dough, 1/2 cup chopped pecans, 1/4 cup praline mix (brown sugar + cream boiled to soft ball). Fold pecans and cooled praline into dough, fry, and dust with cinnamon sugar.
Pecans provide healthy fats and antioxidants, turning a treat into a satisfying snack with Southern pedigree.

King Cake Beignets

Mardi Gras magic in every bite, colored sugars and all. Ingredients (makes 24): Classic dough tinted with food coloring (purple, green, gold), 1/4 cup cinnamon filling. Roll with filling, cut, fry, and top with colored icing sugars. Hide a baby if you’re feeling festive!
Festive and fun, they encourage group baking—low-sugar icing keeps it lighter for holiday feasting.

Chicory Coffee Beignets

Infused with the bitter-sweet essence of NOLA morning coffee. Ingredients (makes 24): Classic dough, replace 1/2 cup water with strong chicory coffee brew. Proceed as classic, dust with coffee-powdered sugar mix.
Caffeine boost without jitters, plus antioxidants from coffee—ideal for breakfast energy with authentic flair.

Andouille Sausage Beignets

Hearty savory bites channeling gumbo’s smoky sausage. Ingredients (makes 24): 1 cup flour, 1 tsp yeast, 1/2 cup beer, 1 cup diced andouille, green peppers, Cajun spices. Mix batter, fold in sausage and peppers, fry spoonfuls until crisp.
Protein-packed for tailgates, they cut fried food heaviness with bold, shareable NOLA spice.

Lemon Beurre Blanc Beignets

Bright citrus twist mimicking French Quarter fine dining. Ingredients (makes 24): Classic dough with lemon zest, fry and drizzle with beurre blanc (butter, white wine, lemon juice reduction).
Vitamin C from lemon aids digestion, elevating beignets to elegant brunch fare.

Beignet Bread Pudding

Deconstructed beignets baked into creamy pudding. Ingredients (serves 8): 12 fried classic beignets (cubed), 2 cups milk, 4 eggs, 1/2 cup sugar, vanilla, pecans. Soak cubes in custard mix, bake 350°F for 45 min.
Comfort food squared—easier oven prep, with calcium from milk for a cozy dessert upgrade.

Gluten-Free Beignets

NOLA indulgence for all, using rice flour magic. Ingredients (makes 24): 2 cups gluten-free flour blend, 1 cup almond milk, 1 tsp xanthan gum, yeast, sugar, egg. Mix, rise, cut, fry like classic; dust generously.
Accessible for dietary needs, with nut milks adding creaminess and fewer refined carbs.

Vegan Beignet Tiramisu

Layered vegan beignets soaked in coffee for tiramisu vibes. Ingredients (makes 24 beignets + assembly): Aquafaba dough (flour, yeast, plant milk, sugar), strong coffee dip, vegan mascarpone cream. Fry, dip, layer with cream and cocoa.
Plant-based bliss with no dairy compromise—probiotic gut benefits from fermented elements.

Sazerac-Spiced Beignets

Cocktail-inspired with rye whiskey and herbsaint notes. Ingredients (makes 24): Classic dough, 1 tsp rye extract, fennel seeds, sugar glaze with Peychaud’s bitters. Fry, glaze warm.
A grown-up treat with aromatic spices aiding digestion—perfect for post-dinner NOLA nights.

These 14 New Orleans beignet recipes bring the French Quarter’s magic right to your kitchen—grab your apron, fire up the fryer, and let the powdered sugar fly. Which one will you try first? Share your twists in the comments; bon appétit!