Savory beignets are a thing! This version is called the Jam n Ham Beignet, and it's from Beggars Banquet at 1330 Prytania, just a few blocks above Calliope. It features black forest ham and raspberry preserves spread over a freshly made beignet & closed into a sandwich. Of course, the bulk of this recipe is concerned with making beignets from scratch. Which is interesting reading and good to know.

Ingredients

1-½ cups warm water (110-115 degrees F)
2/3 cup sugar
2-¼ tsp yeast
2-½ tsp vanilla
2 large eggs, room temperature
1 cup evaporated milk
7 cups bread flour
1-½ tsp salt
5 Tbsp butter, room temperature
Canola oil, to fry
4 cups raspberry preserves
1 pound black forest ham, thinly sliced
2 cups powdered sugar
8 eggs

Instructions

1.Combine warm water, yeast, and sugar in a small bowl. Whisk and set aside for 10 minutes, until frothy.

2. In a stand mixer, with the paddle attachment on low speed, beat 2 eggs until smooth. Beat in vanilla and milk until fully incorporated. Beat in half of the flour (3 ½ cups) until smooth. Add yeast mixture, butter, remaining flour, and salt, and continue mixing until the dough is smooth and a little sticky.

3. Wrap dough in plastic wrap and refrigerate for at least 2 hours. Can be refrigerated up to 24 hours before use.

4. When ready to cut and fry, fill a heavy bottom pot with about 6-8 inches of canola oil, and heat to 350 degrees.

5. On a lightly floured surface, roll out the dough until ¼ inch thick. Cut into 4-inch by 4-inch squares. Prepare a sheet tray with a rack, or a large plate with a paper towel to drain oil from the beignets.

6. Without overcrowding the pot, gently place beignets into the pot and fry for about 1 ½ minutes on each side. The way you will be able to tell when they are ready to be flipped is when the dough puffs up and almost begins to look dry. This is due to the steam continuing to cook the inside of the beignets.

7. When the beignet is ready, place it on the tray or plate to drain. Once drained, cut in half. Spread both sides of the beignet with preserves and layers of ham. Close the beignets to create a sandwich and generously dust them with powdered sugar. Fry one egg per beignet and place on top. Enjoy!