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Beignets with Mississippi Blueberry Sauce

Source of Recipe


From "Commander's Kitchen" by Jamie Shannon



List of Ingredients



• Blueberry Sauce:
  
• 2 pints fresh blueberries
  
• 3/4 cup granulated sugar
  
• 1 cup water
  
• .
  
• Beignet Batter:
  
• 3 cups all-purpose flour
  
• 2 Tbsp baking powder
  
• 1 tsp 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
  






Instructions



1. Combine the blueberries, 3/4 cup sugar and water; purée in a food processor and pass through a fine sieve. Taste, and add more sugar if necessary. Set aside.
   
   
2. To make the beignets:
   Combine and sift together the flour, baking powder, salt and 1/2 cup 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.
   
   
3. Heat the vegetable oil in a large pot over medium-high heat until it reaches 325°F on a deep-fry thermometer.
   
   
4. 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.
   
   
5. 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.
   
   Makes 6 servings.