Beignets With Mississippi Blueberry Sauce
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
-
Blueberry Sauce
- 2 pints fresh blueberries
- 3⁄4 cup granulated sugar, approximately
- 1 cup water
-
Beignet batter
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 1⁄2 cup granulated sugar
- 1 cup water
- 1 cup milk
- 1 medium egg, beaten
-
For cooking and serving
- 2 1⁄2 quarts vegetable oil, for frying
- 1⁄3 cup powdered sugar
directions
- Combine the blueberries, the 3/4 cup of sugar, and water, puree in a food processor, and pass through a fine sieve. Taste, and add more sugar if necessary. Set aside.
- To make the beignets, combine and sift together the flour, baking powder, salt, and 1/2 cup of sugar in a large bowl.
- Combine the water, milk, and egg in a small bowl. Add the wet ingredients to the dry ingredients, and combine thoroughly.
- Heat the vegetable oil in a large pot over medium-high heat until it reaches 325F on a deep-fry thermometer.
- Use 2 teaspoons, one in each hand. Lift a spoonful of batter with one spoon, and push the batter into the hot oil with the other. Fry no more than 10 beignets at a time; crowding the pot will reduce the oil temperature and cause the beignets to be greasy and soggy.
- Adjust the heat to maintain the temperature at 325°F Fry each batch for 6 to 7 minutes, until golden brown and cooked all the way through. Check for doneness by splitting one open.
- Drain on a rack or paper towels. Soon after removing the beignets from the oil, place the powdered sugar into a sieve and generously dust the beignets with the sugar.
- Ladle equal portions of the blueberry sauce onto each of 6 plates, and arrange 5 beignets around the sauce.
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RECIPE SUBMITTED BY
I live in sunny Southern California. I enjoy most outdoor activities, especially walking / hiking, running, and swimming.