< /bɛnˈyeɪz; French bɛˈnyɛ/.

  1. a fritter or doughnut.
  2. French Cookery. any fruit, vegetable, seafood, etc., dipped in batter and deep-fried.


  1. mainly US and Canadian a square deep-fried pastry served hot and sprinkled with icing sugar

“fritter,” 1835, from French beignet “fritter, eggroll, doughnut” (14c.), from Old French buigne “bump, lump,” from a Germanic source (cf. Middle High German bunge “clod, lump”), or from Gaulish *bunia (cf. Gaelic bonnach).

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