Mardi Gras Fried Dough (Printable)
Golden-fried pastry dusted with powdered sugar. Crispy exterior, pillowy center. A festive New Orleans treat ready in 40 minutes.
# What You Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 2 large eggs
06 - 1/2 cup whole milk
07 - 2 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract
→ For Frying
09 - 3 cups vegetable oil
→ Topping
10 - 1 cup powdered sugar
# How To Make:
01 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
02 - In a separate bowl, beat eggs, then add milk, melted butter, and vanilla extract. Mix until well combined.
03 - Pour wet ingredients into dry ingredients and stir until a soft, slightly sticky dough forms.
04 - Lightly flour a work surface, turn out dough, and knead gently for 1-2 minutes until smooth.
05 - Roll dough to approximately 1/4-inch thickness and cut into 2-inch squares or diamond shapes using a knife or pastry cutter.
06 - Heat oil in a deep pot to 350°F (175°C).
07 - Working in batches, fry dough squares, turning once, until puffed and golden brown, approximately 1-2 minutes per side.
08 - Remove fried dough with a slotted spoon and drain on paper towels.
09 - While still warm, generously dust with powdered sugar and serve immediately.
# Expert Tips:
01 -
- The contrast between the crisp exterior and cloud-like interior creates an almost magical texture that beats any store-bought pastry I've ever tried.
- You can make the dough ahead of time and fry it just before guests arrive, filling your home with an irresistible aroma that draws everyone to the kitchen.
02 -
- The dough should be slightly sticky but workable - if it's too wet, your fried squares will absorb too much oil and become greasy rather than light.
- Adding the pastries to oil that isn't hot enough will result in dense, oil-soaked treats instead of the airy puffs we're aiming for, so always test with a small piece first.
03 -
- The perfect temperature for frying is crucial - I keep a candy thermometer clipped to the side of my pot and adjust the heat as needed to maintain 350°F throughout the entire frying process.
- Working in small batches of just 3-4 pieces at a time prevents the oil temperature from dropping too much and ensures each piece has room to puff properly without sticking together.