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Recipe of the Day: Air Fryer Pączki
February 16, 2021
Jacqui Wedewer/The Daily Meal
When most people think of indulgent, deep-fried dough to eat en masse before Lent begins, their minds probably turn to the Creole staple, beignets. But New Orleans does not have a monopoly on Fat Tuesday or on doughnuts. For Polish-Americans, the day before Lent is all about pączki.
Pronounced POHNCH-kee, pączki are indeed a bit like traditional jelly-filled doughnuts in that they are fried, filled with jelly or custard, and absolutely smothered in powdered sugar. But where these particular pastries differ is in that they use large amounts of lard, eggs, milk, sugar and fruit. Traditionally, pączki were made as a way to use up all of those indulgent ingredients before the fasting season of Lent begins.