Beignets with Raspberry Sauce
- 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
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.
