Directions:
- Beat egg whites with sugar until frothy; set to the side.
- For the batter: Separate eggs; whip egg whites to stiff peaks.
- In a separate bowl, beat egg yolks until light; add sugar and salt, beat well.
- Add flour to yolk mixture and beat again.
- Add orange juice, melted butter and just enough water to make about the consistency of pancake batter.
- Fold in stiffly beaten egg whites.
- Preheat oil to 365°F.
- Soak flowers in egg white-sugar froth.
- Immediately, dip into beignet batter and drop from spoon into hot oil and fry to a golden brown.
- Drain on paper towels and sprinkle with confectioner's sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 430.06 Kcal (1801 kJ) | ||
| Calories from fat | 114.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.77g | 20% | |
|---|---|---|---|
| Cholesterol | 89.47mg | 30% | |
| Sodium | 1184.44mg | 49% | |
| Potassium | 147.65mg | 3% | |
| Total Carbs | 70.42g | 23% | |
| Sugars | 32.15g | 129% | |
| Dietary Fiber | 4.14g | 17% | |
| Protein | 9.52g | 19% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 2.8mg | 16% | |
| Calcium | 126.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 303.5 Kcal (1271 kJ) | ||
| Calories from fat | 81.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.01g | 20% | |
|---|---|---|---|
| Cholesterol | 63.14mg | 30% | |
| Sodium | 835.88mg | 49% | |
| Potassium | 104.2mg | 3% | |
| Total Carbs | 49.7g | 23% | |
| Sugars | 22.69g | 129% | |
| Dietary Fiber | 2.92g | 17% | |
| Protein | 6.72g | 19% | |
| Vitamin C | 2.7mg | 6% | |
| Iron | 2mg | 16% | |
| Calcium | 89.1mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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