Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands.
06Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl.
07Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a sharp knife.
08Heat the oil in a deep fryer to 360 degrees F.
09Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch.
10Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out.
11Drain each batch on paper towels, place on a platter lined with several layers of paper towels, and keep warm in a 200 degree F oven until they're all done.
12Serve 3 beignets per person, sprinkling heavily with powdered sugar, and serve hot with cafe au lait.