It's time to laissez les bon temps roulez, and nothing says "Let the good times roll" like some freshly-made beignets. Chef Nick Melvin of Venkman's shared his recipe -- based on his mother's -- with us in advance of Mardi Gras.
The best part? You can make this dough ahead of time and refrigerate it for up to three hours before cooking.
Get the full recipe here, as well as recipes for Serpas' Pralines and Rathbun's King Cake
Watch Chef Melvin make his Mamma Melvin's Beignets here:
https://www.facebook.com/AtlantaRestaurantScene/videos/10154405652272218/
MORE:
Try these metro Atlanta Cajun restaurants to let the good times roll
Where to buy king cake in metro Atlanta
Learn to make beignets, pralines and more sweet treats for Mardi Gras
Read The A List: The faces, places, dishes and drinks defining the Atlanta dining scene right now
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