Just in time for Mardi Gras, these quick and easy New Orleans-style beignets will melt in your mouth, especially when paired with Nutella Dipping Sauce.
From the Kitchen of Sarah McCullen
Photographed by Joe Worthem
4 cups vegetable, canola or peanut oil
1 can refrigerated buttermilk biscuits
2 cups powdered sugar
1 cup Nutella
⅔ cup whole milk
3 tablespoons salted butter
Heat oil in a Dutch oven until 360°F to 370°F. While oil is heating, line a baking sheet with paper towels, and cut biscuits in half. Gently drop biscuits into hot oil, and fry until golden brown, about 2 minutes per side. Transfer to prepared baking sheet, and let cool slightly, about 2 to 3 minutes. Dust with powdered sugar.
In a medium-size saucepan, cook Nutella, milk and butter, stirring frequently, until melted and blended, about 5 minutes. Serve with beignets.