Irresistible Fried Croissant Beignets

Golden, flaky, and indulgent, these Fried Croissant Beignets are a luxurious twist on the classic New Orleans treat. I make them by deep-frying buttery croissant dough until it’s puffed and crisp, then tossing each piece in powdered sugar for a sweet finish. Light as air on the inside with a satisfying crunch on the outside, these beignets are my go-to when I want to impress or simply indulge.

Why You’ll Love This Recipe

I love this recipe because it transforms store-bought croissants or croissant dough into a gourmet dessert with minimal effort. The flaky layers soak up just enough oil to get crisp without being greasy, and the dusting of powdered sugar makes every bite feel like a pastry shop indulgence. Whether I serve them at brunch, as an afternoon treat, or a late-night snack, these beignets never fail to satisfy. They’re quick to make, incredibly customizable, and perfect for sharing—or not!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Croissant dough or day-old croissants (preferably buttery and flaky)

• Vegetable oil (for frying)

• Powdered sugar (for dusting)

• Optional: cinnamon, chocolate sauce, fruit compote, or vanilla glaze

directions

1. If I’m using croissant dough, I cut it into small square or triangle portions and let it rise slightly if needed.

2. I heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).

3. Once the oil is hot, I carefully drop in a few pieces of dough at a time—making sure not to overcrowd the pot—and fry them for 2–3 minutes per side, or until golden brown and puffed.

4. I use a slotted spoon to remove them and let them drain on a paper towel-lined plate.

5. While still warm, I generously dust them with powdered sugar.

6. I serve them immediately, optionally with a side of dipping sauces or toppings.

Servings and timing

This recipe makes about 12–16 small beignets, depending on how I cut the dough.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Filled Beignets: I pipe a little Nutella, jam, or pastry cream into the beignets after frying for a surprise center.

• Savory Twist: I skip the sugar and sprinkle them with Parmesan and herbs for a savory version.

• Cinnamon Sugar Coating: Instead of powdered sugar, I toss them in a mix of cinnamon and granulated sugar.

• Glazed Finish: I drizzle or dip them in a simple glaze made with milk, powdered sugar, and vanilla.

• Croissant Bites: I cut smaller pieces and serve them as bite-sized snacks at brunch.

storage/reheating

These are best enjoyed fresh, right after frying. However, if I have leftovers, I store them in an airtight container at room temperature for up to 1 day. To reheat, I place them in a 300°F (150°C) oven for 5–7 minutes until warmed through. I avoid microwaving, as it softens the crispy texture.

FAQs

How do I keep the beignets from getting greasy?

I make sure the oil is at the correct temperature (350°F) before frying and don’t overcrowd the pot, which helps them cook quickly without absorbing too much oil.

Can I use store-bought croissants?

Yes, I can! Day-old croissants work great. I just cut them into smaller pieces and fry until crispy and golden.

Can I make these in an air fryer?

While traditional frying gives the best texture, I’ve had some success air-frying them at 375°F for 5–6 minutes, flipping halfway through.

What’s the best oil for frying these?

I prefer neutral oils with a high smoke point, like vegetable oil or canola oil. They don’t overpower the flavor of the croissant dough.

Can I freeze the fried beignets?

I don’t recommend freezing them after frying, as they lose their texture. But I can freeze the dough portions and fry from frozen, adding a minute or two to the cook time.

Conclusion

These Fried Croissant Beignets are my shortcut to a luxurious, café-style dessert that’s surprisingly easy to make. With flaky layers, a crispy exterior, and that classic powdered sugar finish, they bring indulgence to the table in just minutes. Whether I’m using leftover croissants or fresh dough, I know I’ll be coming back to this recipe again and again.