Ah, beignets and funnel cakes. I can’t think of two more delectable, fried, sugar-coated snacks. After years of gorging on beignets each time that I visit New Orleans and of living next to Apple Frankie, the undisputed “funnel cake king,” I consider myself somewhat of an expert on the two. So, with a nod to the aforementioned A. Frankie, I shall attempt to determine, once and for all, which is truly the best greasy sweet. Although I flew back from New Orleans over a month ago, beignets linger on my palate and mind. Blanketed with powdered sugar, these pillows of dough are served hot and as a trio at the Crescent City landmark Cafe du Monde. Light and oh-so sweet, they are a heavenly treat. To balance out the avalanche of sugar hitting my bloodstream and clothes, I pair beignets with a decaf, chicory-laced cafe au lait and plenty of napkins. While I associate beignets with New Orleans, they actually originated in France. Made from the delicate, spongy pâte à choux, these airy, square pastries are found throughout the country. They likewise pop up in such French-influenced regions as Quebec and, of course, …