French Quarter Beignets

By Dale Tadlock

5.0 / 5

15min

15min

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1 package active dry yeast
½ cup warm water 110 degrees F (43 degrees C)
½ cup evaporated milk
½ cup white sugar
1 egg beaten
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon salt
3 cups all-purpose flour
vegetable oil for frying