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:[facebook url="https://www.facebook.com/AtlantaRestaurantScene/videos/10154405652272218/" /]