Mini Waffle “beignets” Recipe

Whisk dry ingredients

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, lightly beat the egg, then whisk in the whole milk, melted butter, and vanilla extract until smooth.

Make a smooth batter

Pour the wet mixture into the dry ingredients. Stir gently with a spatula or whisk until just combined — small lumps are fine. Avoid overmixing to keep waffles tender. Batter should be thick but pourable; if too thick, add up to 2 tablespoons milk.

Preheat mini waffle iron

Preheat a mini or belgian-style waffle iron according to manufacturer instructions until fully hot. Lightly brush or spray the plates with neutral oil to prevent sticking.

Cook mini waffles

Spoon or pipe a heaping tablespoon of batter into each mini waffle cavity (do not overfill). Close the iron and cook until golden and cooked through, about 1.5–3 minutes depending on your iron. Transfer cooked mini waffles to a wire rack set over a baking sheet; keep warm in a low oven (200°F / 95°C) if making in batches.

Heat oil for shallow frying

Pour about 1 cup vegetable oil into a wide, heavy skillet to create a shallow frying depth of roughly 1/4 inch. Heat over medium heat until oil registers 350°F (175°C) on a thermometer, or when a small drop of batter sizzles and forms bubbles immediately.

Fry the mini waffles (beignet step)

Working in batches so as not to overcrowd, carefully place 3–6 cooked mini waffles into the hot oil using tongs or a slotted spatula. Fry for about 45–90 seconds per side, turning once, until puffed and golden-brown. They should crisp up on the outside while remaining tender inside. Adjust heat as needed to maintain 325–350°F.

Drain

Remove fried mini waffle beignets with a slotted spoon to a paper towel–lined tray or wire rack to drain excess oil. Let rest 1–2 minutes so they maintain crispness.

Prepare powdered sugar mixture

While frying the final batch, combine the powdered sugar with the optional ground cinnamon and orange zest in a wide shallow bowl or plate for dusting. Mix until uniform.

Coat and serve

Toss warm fried mini waffle beignets gently in the powdered sugar mixture until well coated, or dust generously with a sieve. Serve immediately with warm chocolate sauce or fruit jam for dipping, if using.

Storage and reheating

Leftovers are best the same day. To re-crisp, warm on a wire rack in a 350°F (175°C) oven for 5–7 minutes. Do not refrigerate after coating with powdered sugar; if storing, cool completely, store airtight at room temperature up to 1 day, and dust sugar just before serving.