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1
Fill a large, heavy-bottomed, wide-mouthed pot halfway with corn oil and heat over a medium-high flame until oil reaches a temperature of 360 degrees F.
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2
While the oil is heating, sift together the flour, baking powder and salt.
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3
In another large bowl whisk together sugar and eggs.
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4
Stir canola oil and milk into sugar-egg mixture.
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5
Stir dry ingredients into egg mixture until a biscuit-like dough forms.
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6
Lightly flour a work surface and turn out the dough.
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7
Sprinkle dough lightly with flour and, using a rolling pin, gently roll the dough out to a thickness of 1/8-inch.
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8
Using a sharp knife or dough scraper, cut into 2-inch squares.
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9
You will have scraps leftover but do not try to remix these as that will cause tough dough; just fry as are.
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10
Use the dough scraper to lift dough squares off the work surface.
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11
Fry the beignets in small batches about 4 minutes, or until golden, turning several times to color evenly.
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12
Using a slotted spoon gently remove the beignets and drain thoroughly on paper towels.
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13
Place powdered sugar in a sieve and shake over the beignets to cover with powdered sugar and serve immediately.
