Mardi Gras Fried Dough

The kitchen filled with that unmistakable scent of carnival oil and sugar, transporting me straight to a crowded street corner in the French Quarter. I had been missing my grandmother is handwritten recipe card, the one stained with decades of Mardi Gras baking sessions. Something about the combination of hot dough and warming spices just feels like celebration in edible form.

Last year I made these for a Fat Tuesday party, and the way everyone is eyes lit up when that first batch emerged from the oil was pure magic. My neighbor confessed she ate three standing right over the cooling rack, cinnamon sugar coating her fingers.

Ingredients

• 2 cups all-purpose flour: The foundation that gives structure without making the dough too heavy
• 2 tablespoons granulated sugar: Just enough sweetness in the dough to balance the coating
• 1 teaspoon baking powder: The secret to getting that beautiful puff when frying
• 1/2 teaspoon salt: Enhances all the flavors and keeps things from tasting flat
• 2 large eggs: Bind everything together while adding richness
• 1/2 cup whole milk: Creates tenderness, though any milk works in a pinch
• 2 tablespoons unsalted butter, melted: Adds that comforting flavor we all crave
• 1 teaspoon pure vanilla extract: Never skip this, it makes the dough taste homemade
• 3 cups vegetable oil: Need enough for proper frying depth
• 1/2 cup granulated sugar: For that iconic carnival coating
• 2 teaspoons ground cinnamon: Warm spice that pairs perfectly with fried treats

Instructions

Mix the dry foundation:

Whisk flour, sugar, baking powder, and salt in a large bowl until everything is evenly distributed

Combine wet ingredients:

Beat eggs with milk, melted butter, and vanilla in another bowl until smooth and unified

Bring dough together:

Gradually pour wet mixture into dry ingredients, mixing until a soft dough forms and pulls away from sides

Quick knead:

Turn onto lightly floured surface and gently knead for just one minute to develop slight structure

Shape for frying:

Roll to 1/4 inch thickness and cut into rectangles or any shape that makes you happy

Heat the oil:

Bring vegetable oil to 350°F in a deep pot, using a thermometer for accuracy

Fry to golden perfection:

Cook dough pieces in batches for 1 to 2 minutes per side until golden brown and beautifully puffed

Drain and coat:

Remove with slotted spoon, drain on paper towels, then immediately toss in cinnamon sugar while still warm

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My daughter started helping me make these every year since she could stand on a chair, and now she is the one reminding me when Mardi Gras approaches. The tradition has become sweeter than the treats themselves.

Making Ahead

You can prepare the dough up to 24 hours in advance, wrap it tightly, and keep refrigerated until ready to roll and fry. Let it come to room temperature for about 20 minutes before rolling for easier handling.

Serving Suggestions

These are absolutely perfect alongside a steaming mug of chicory coffee or hot chocolate on a chilly morning. For extra flair, set up a bar with powdered sugar, honey, and even chocolate sauce for dipping.

Storage And Reheating

Fried dough is best enjoyed the same day, but if you somehow have leftovers, store in an airtight container at room temperature for up to two days. Reheat in a 350°F oven for about 5 minutes to restore some of that fresh fried texture.

• Never refrigerate fried dough, it makes them tough and sad
• Freezing works surprisingly well if you must save them longer
• The microwave is the enemy of crispy fried treats

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There is something deeply satisfying about making these at home, bringing a little bit of New Orleans magic into your own kitchen.

Recipe FAQs

→ What type of flour is best for this dough?

All-purpose flour works best, providing the right balance of structure and tenderness.

→ How hot should the oil be for frying?

The oil should be heated to approximately 350°F (175°C) to ensure the dough cooks evenly and becomes golden and crisp.

→ Can I add extra spices to the dough?

Yes, adding a pinch of nutmeg enhances the flavor, complementing the cinnamon sugar coating.

→ What is the best way to drain the fried dough?

Use a slotted spoon to remove the dough pieces and drain them on paper towels to absorb excess oil.

→ Are there serving suggestions to enhance the experience?

Dusting with powdered sugar, drizzling honey, or pairing with hot chocolate or coffee makes for a festive touch.