Pillow Talk: 5 Fluffy, Fried, Savory Beignets We Can't Stop Thinking About

Pillow Talk: 5 Fluffy, Fried, Savory Beignets We Can't Stop Thinking About

These babies will make you forget all about the sugar.

By Marcy de Luna

Fresh, hot beignets topped with powdered sugar haunt our dreams more than we'd like to admit. But the official state doughnut of Louisiana is just as delicious in savory form, and you can find incredible versions coast to coast. Check out the five mouthwatering versions below, stuffed with juicy, flavorful fillings like pancetta, short ribs or crawfish; they'll make you forget all about their sugary cousins, at least while you're putting them away, one after another after another.

Crawfish and Fontina Beignets at Trinity Restaurant, New Orleans

The beignets at this Nola restaurant are made with sautéed crawfish tails and fontina cheese, folded right into the batter. Dip away in the accompanying side of tarragon aioli. Photo courtesy of Trinity.

Maple Bacon Devil’s Delight Beignets at Bo’s Kitchen & Bar Room, New York City

Stuffed with grilled pancetta and served on a bed of caramelized onions, these beignets get a dusting of powdered sugar that complements the savory fillings. They're available in shareable orders of two or four— although after one bite, you won't want to split these. Photo courtesy of Bo’s Kitchen & Bar Room.

Short Rib Beignets at Boeufhaus, Chicago

The beignets at this quaint brasserie are extra-meaty: Inside the crunchy spheres, you’ll find a filling of tender short ribs, braised with caramelized mirepoix, tomatoes and herbs. On top of that, they're served with a super-flavorful sauce, a reduction of the braising liquid. Photo courtesy of Boeufhaus.

Okra and Shrimp Beignets at Hominy Grill, Charleston

James Beard Award-winning chef Robert Stehling gets inventive with the savory beignets at this cozy Charleston spot. The deep-fried fritters, made with shrimp, okra, green pepper and jasmine rice, are finished off with a mound of tomato salsa on top and a pile of cilantro sour cream underneath. Fellow chefs Mario Batali and Tom Colicchio have both stopped in for a bite. Photo by Squire Fox.

Conch Beignets at Emeril’s Delmonico, New Orleans

The kitchen at Emeril Lagasse’s Creole spot cranks out killer beignets with a seafood spin. The conch-filled bites come with avocado remoulade, red onion, cilantro, and a sweet and sour habanero sauce. Photo courtesy of Emeril’s Delmonico/Facebook.

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