Right now you're asking "Why take 2, Blondie? We didn't see the results from take 1?" Last night, while attempting to upload the pictures from take 1, I clicked "Delete all" instead of "Delete these". Take 1? Gone. My Filetti at Una Pizza Napoletana? Gone. My nephew's first lunch at Katz's? Gone. Major, major fail. So it's take two for everything.
Instead of reenacting the entire showdown, I'll just give you the highlights, lowlights, and my take two of the winner. Luckily, I got an unexpected day off to make more beignets, along with repeated failed attempts to recover my deleted pictures.
The blue corner rose well, doubling in volume prior to being smacked down and rolled around. The recipe said to cut into diamonds, then place in oven. I pulled a classic move, not cutting on a mat, baking sheet, or paper, then attempting to move a mass of dough onto a sheet and into an oven. I will never learn. The oven rising was essential to this recipe, the warmth rose the dough and slightly baked the outside. The frying crisped the outside while baking the inside even more, leaving dense beignets. All in all, this recipe took quite a long time to go from beginning to end, and from what I've been told, the doughy center doesn't make this a good replacement for the real thing.
On the other hand, the red corner takes about an hour from start to finish as it's an 'add water' mix that leads you to an airy, crispy beignet. After adding the water, you roll out the dough to an 1/8th inch, cut the diamonds, and you're ready to drop into the hot oil. No baking or rising necessary. While in the oil, the thin little diamonds puff out to make airy insides. Sprinkle with sugar (and cinnamon if you so desire), and enjoy.