"fritter," 1835, from French beignet "fritter, eggroll, doughnut" (14c.), from Old French buigne "bump, swelling," from Frankish or other Germanic resource (compare Middle large German bunge "clod, lump"), or from Gaulish *bunia (compare Gaelic bonnach).
A French or Creole form of doughnuts. Dough or batter is deep fried and dusted with powdered sugar or glazed with a flavored syrup.
a deep-fried, yeast-raised doughnut dusted with confectioners' sugar