Categories: Desserts
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 tsp baking powder
- 1/2 tsp salt
- Vegetable oil, for frying
- 1 1/2 cups confectioners' sugar, plus more for dusting as needed
Directions
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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.
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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.
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Pour enough oil to come to the max line in an electric fryer or halfway up the side of a deep, large, heavy-bottomed pot. Heat the oil to 360.
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Using a 2 tbsp. scoop, carefully drop the batter into the hot oil, cooking 4 to 6 beignets at a time; don’t crowd them. Is 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.
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Using a slotted spoon or tongs, 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.
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To serve, dust the beignets a final time with confectioners’ sugar and serve hot.