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Recipe
Blueberry Beignets

Blueberry Beignets

  • Prep Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 18 beignets

Ingredients

  • 1 cup fresh blueberries, picked over for stems
  • 1/4 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 cup half-and-half
  • 1 3/4 cups bleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • vegetable oil, for frying
  • 1 1/2 cups confectioners' sugar, plus more for dusting as needed

Directions

  • In a medium bowl, combine the blueberries and granulated sugar and lightly mash together with a fork. Stir in the eggs and half-and-half.

    In a large bowl, combine the flour, baking powder, and salt. Make a well in the center, pour in the blueberry mixture, and whisk until combined. Allow the mixture to rest 10 minutes before frying.

  • Pour enough oil to come to the maximum line in an electric fryer or halfway up the side of a deep, large, heavy-bottomed pot (see Essentials, below). Heat the oil to 360°F.

    Using a 2-tablespoon scoop, carefully drop the batter into the hot oil, cooking 4 to 6 beignets at a time; don’t crowd them. If using a deep fryer, shake the basket to loosen the beignets from the bottom if they’re sticking. Cook the beignets until golden, about 6 minutes. If you’re frying them in a pot, the beignets will sink to the bottom, then float up to the top, where you can turn them for even coloring.

  • Using a slotted spoon, tongs, or a spider, transfer the fried beignets to paper towels to drain briefly, then add to a large bowl along with the confectioners’ sugar, and toss to coat. Set the beignets on a serving platter. Repeat the process with the remaining batter.

    To serve, dust the beignets a final time with confectioners’ sugar, and serve hot.

  • Essentials

    • For smaller beignets, you can portion the batter by heaping tablespoonfuls.

    • If you’re not using an electric fryer, it is very important not to fill the pot more than halfway with oil, as the oil will expand when the beignets are added.

    • To prevent splashing, add the batter to the oil very close to the surface.