Recipe courtesy of Brian Duffy

Blackberry Beignet

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 25 min
  • Cook: 5 min
  • Yield: 4 servings
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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

  1. 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.

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