Beignets de Carnaval or Fastnachtskiechla
Author: Kitchens
  • 2 1/4 Cups unsifted all-purpose flour
  • 1/2 teaspoon salt
  • 4 large eggs, beaten
  • 1/2 Cup granulated sugar
  • 1/2 Cup butter, softened
  • 1/2 Cup beer
  1. Oil for deep frying Confectioners sugar mixed with ground cinnamon
  2. Pour the flour and salt into a bowl and make a crater. Into the crater put the eggs, sugar, butter and beer. Mix well with a wooden spoon, then turn out of bowl onto a heavily floured surface. Knead until mixture is a firm dough. Let stand, covered, for 1 hour.
  3. Roll out the dough on a floured surface to a thickness of about 1/4 inch (1/2 cm). Use a cutter or knife to cut the dough into any shapes you wish: squares, rectangles, crescents, hearts etc.
  4. Heat the oil to 375 F. (190 C).
  5. Fry the fritters in hot oil for about 3 to 4 minutes turning to brown on both sides. Remove when they are the proper shade of golden brown.
  6. Drain on absorbent paper and sprinkle with a mixture of confectioner's sugar and cinnamon.
  7. These may be served as dessert; but they are also delicious at breakfast or for between-meals snacks.
  8. Yields 24.
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