Beignets are one of the most popular starters in Creole cuisine. Brought to Mauritius by the French, beignets made their way into the creole cuisine and became a staple starter that you are offered in almost every restaurant and house. In classic French cuisine, this pastry is made from leavened dough (either by brewer's yeast or eggs) that is deep fried either as is, or used as a casing to cover meats, vegetables or fruits (kind of like a dense batter). Beignet can be used in both savoury and sweet dishes.
In creole cuisine, and in both the sweet and savoury versions, beignet is usually made as a casing for a filling. The filling can be anything, however more traditionally encasing a seafood or vegetable filling for savoury and bananas or plantains for sweet. The sweet filled beignets are then dressed with heaps of icing sugar, while the savoury ones are usually served with a choice of green chili dip, sweet chili sauce or coconut chutney. With that said, the Mauritians have 2 versions of the beignet. One that is dense and creates a thick layer over the filling (see the photo above), and another one that is thinned and creates a crunchy thin layer over the filling (see the photo below). While each one has its unique eating experience, both versions are delicious. In the creole version instead of the fresh brewer's yeast, the cooks use cold beer and have therefore omitted the milk from the recipe. This makes it easy to replicate even if you do not have access to brewers' yeast.