Note: For classic New Orleans beignets, roll out dough to 1/4-inch thickness. Cut with a well-floured 2-inch square cutter (pizza cutter works great) into 2x2-inch squares). Let rise uncovered about 30 minutes. Deep fry in oil heated to 350° F. Drain on paper towel. Shake Idaho® Potato Doughnut “Beignets” with powdered sugar. Serve immediately.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
661 South Rivershore Lane