Lousiana's culinary history runs deep throughout the state's most rugged depths from the alligator-riddled swamps to the inner-city. From crawfish boils to Po' boy sandwiches, Louisiana has found a way to make something from nothing every single time. However, the state's rich intermingling with their French heritage has allowed them to master one pastry that has broken its way out Louisiana and is now a world-renowned dessert and/or breakfast option. Ladies and gentlemen, the beignet.
The beignet was originally introduced to New Orleans during the 18th century by French colonists and has become a staple ever since. This particular rendition of the beignet is choux pastry consisting of just flour, eggs, butter, and water, ditching a raising agent that provides it with a unique consistency unlike any other pastry on the market. The fluffy deep-fried dough topped with soft powdered sugar is a foodgasm just waiting to happen and with added flavors like strawberry and blackberry jams, it only elevates the delicious pastry's already legendary reputation.