Creole Ribeye with Mushroom Cream Sauce
This simple ribeye steak is more creamy and savory than any you've had before. Firehouse Grub…
Get RecipeA favorite in the South, beignets are the perfect after meal treat … light and airy with a hint of sugar … and one of Tony’s favorites!
Shop Tony's Flavors In This Recipe
Ingredients
-
2 Cups Self-Rising Flour
-
2 Tablespoons Sugar
-
1 Teaspoon Salt
-
1 Whole Egg
-
1 1/4 Cups Milk
-
1 Cup Oil
-
3 Cups Confectioners Sugar
- Clear
Directions
- In a bowl, blend dry ingredients.
- In another bowl, blend egg and milk and add to the dry mixture.
- Beat to a thick batter.
- Drop by tablespoonfuls into oil heated to 375°F.
- Deep fry until golden brown.
- Drain on absorbent paper.
- Sprinkle with confectioners sugar.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Surf-N-Turf Pinwheels
A new "spin" on surf-n-turf bring a new level of flavor to your next dinner! These…
Get Recipe