This is basically a sweet fritter batter. You can substitute raspberries or cut-up strawberries, but there is something about blueberries that makes these awesome.
Excerpted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen by Emeril Lagasse. Copyright © 2015 Emeril Lagasse dba MSLO Acquisition sub, LLC. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.
- 1 Cup fresh blueberries, picked over for stems
- 1/4 Cup granulated sugar
- 2 large eggs, lightly beaten
- 1 Cup half-and-half
- 1 3/4 Cup all-purpose flour
- 1 Teaspoon baking powder
- 1/2 Teaspoon salt
- Vegetable oil, for frying
- 1 1/2 Cup confectioners’ sugar, plus more for dusting as needed
In a medium bowl, combine the blueberries and granulated sugar and lightly mash together with a fork. Stir in the eggs and half-and-half.
In a large bowl, combine the flour, baking powder, and salt. Make a well in the center, pour in the blueberry mixture, and whisk until combined. Allow the mixture to rest 10 minutes before frying.
Pour enough oil to come to the maximum line in an electric fryer or halfway up the side of a deep, large, heavy-bottomed pot (see Essentials, at right). Heat the oil to 360 degrees F.
Using a 2-tablespoon scoop, carefully drop the batter into the hot oil, cooking 4 to 6 beignets at a time; don’t crowd them. If using a deep fryer, shake the basket to loosen the beignets from the bottom if they’re sticking. Cook the beignets until golden, about 6 minutes. If you’re frying them in a pot, the beignets will sink to the bottom, then float up to the top, where you can turn them for even coloring.
Using a slotted spoon, tongs, or a spider, transfer the fried beignets to paper towels to drain briefly, then add to a large bowl along with the confectioners’ sugar, and toss to coat. Set the beignets on a serving platter. Repeat the process with the remaining batter.
To serve, dust the beignets a final time with confectioners’ sugar, and serve hot.