Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk, plus more if needed
- 1 pint blackberries
- 1 egg
- 1 tablespoon sugar
- 1 teaspoon fresh lemon juice
- Oil, for frying
- 1/2 cup powdered sugar
- Candied pecans, for garnish
Directions
Combine the flour, baking powder, salt, milk, blackberries, egg, sugar, and lemon juice in a medium bowl. Refrigerate for 20 to 30 minutes. Once removed, begin to heat the oil to 325 degrees F. With an ice cream scoop or spoon, carefully drop the beignet batter into the oil and fry until golden brown and crispy. Remove from the oil, and drain on a paper towel to absorb the oil. Serve in a stacked pyramid on a plate and dust with powdered sugar. Garnish with candied pecans.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By lilsepi
on January 09, 2011
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I made these but used frozen strawberries which I minced. I added a lot more sugar, left out the pecans, and used cinnamon powdered sugar to coat. It all tasted very good except for the fact that they did NOT cook all the way through. I have tried cooking these 3x this wk to no avail each time. It is frustrating. Someone please tell me how I should cook these.. What temperature to have the stove??
By alittledabable
Austin, TX
on June 28, 2010
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This was just okay. I was excited to make it after blackberry picking, but had some issues with the instructions in the recipe. Are the blackberries supposed to mix in whole or purified? If whole, mix all of your ingredients and add them in last.
Also, the recipe would be better with half the blackberries, pureed and strained for seeds. I also think it needs a fair amount more sugar as it was quite bitter. Finally, definitely make the biegnets spoon-sized, some of mine were bigger than that and they didn't cook through.
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