Beignets with Mississippi Blueberry Sauce

[kirra]

Beignets with Mississippi Blueberry Sauce

Beignet comes from the French word for fritter. It's a yeasty, deep-fried type of doughnut, usually served with powdered sugar. This recipe is for a Commander's beignet, and it works as a savory beignet as well as a sweet one.

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

Accompaniments:

2-1/2 quarts vegetable oil, for frying
1/3 cup powdered sugar

Preparation:

Blueberry Sauce:
Combine the blueberries, the 3/4 cup of sugar, and water, purée in a food processor, and pass through a fine sieve. Taste, and add more sugar if necessary. Set aside.

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 325 degrees F. 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 degrees 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. Makes 6 servings