Beignets with Raspberry Sauce

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 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.


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