Today is Mardi Gras, and we've got a recipe for your celebration: these airy and addictive beignets from San Francisco chef Gerald Hirigoyen. He's serving them with a turrón mousse cake and candied almonds at tonight's Beard House dinner, but we think these fritters are delicious on their own. You can find orange blossom water at your local specialty food shop or a Middle Eastern grocery store.
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