Beignets With Mississippi Blueberry Sauce

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 pints fresh blueberries
• 3/4 cup granulated sugar, approximately
• 1 cup water
• 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
• 2 1/2 quarts vegetable oil, for frying
• 1/3 cup powdered sugar

Recipe

• 1 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.
• 2 to make the beignets, combine and sift together the flour, baking powder, salt, and 1/2 cup of sugar in a large bowl.
• 3 combine the water, milk, and egg in a small bowl. add the wet ingredients to the dry ingredients, and combine thoroughly.
• 4 heat the vegetable oil in a large pot over medium-high heat until it reaches 325f on a deep-fry thermometer.
• 5 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.
• 6 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.
• 7 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.
• 8 ladle equal portions of the blueberry sauce onto each of 6 plates, and arrange 5 beignets around the sauce.