Learn to make beignets with Venkman's chef Nick Melvin

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:



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

Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following@ATLDiningNews on Twitter and @ajcdining on Instagram.

Support real journalism. Support local journalism. Subscribe to The Atlanta Journal-Constitution today. See offers.

Your subscription to the Atlanta Journal-Constitution funds in-depth reporting and investigations that keep you informed. Thank you for supporting real journalism.

About the Author