Beignets with Raspberry Sauce

Name: Beignets with Raspberry Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 1 (10-ounce) package frozen raspberries, thawed; 1/2 cup powdered sugar; 2 teaspoons lemon juice; 2 (24-ounce) bottles canola, vegetable or safflower oil, for frying; 2 packages or 10 biscuits buttermilk biscuit dough; Powdered sugar, for garnish

Getting reviews...

Level: Intermediate
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 6 to 8 servings

Level: Intermediate
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 6 to 8 servings

Ingredients

Deselect All

Raspberry Coulis:

1 (10-ounce) package frozen raspberries, thawed

1/2 cup powdered sugar

2 teaspoons lemon juice

Beignets:

2 (24-ounce) bottles canola, vegetable or safflower oil, for frying

2 packages or 10 biscuits buttermilk biscuit dough

Powdered sugar, for garnish

Directions

In a blender, add raspberries, powdered sugar and lemon juice. Puree until smooth and combined. Strain the mixture through a fine sieve leaving behind solids. Set aside.
In a large pot over medium-high heat, add the oil and bring to 375 degrees F.
When the oil has reached temperature, remove biscuits from package and roll each biscuit into a ball. Carefully add dough to pot, frying in batches. Fry for about 4 minutes or until golden brown. Using a slotted spoon, remove beignets to a plate lined with a paper towel.
Dust with powdered sugar. Serve immediately with raspberry sauce.