Raspberry Beignets Recipe
Wilma's famous beignets, dusted with powdered sugar, raspberry sauce drizzle
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Ingredients
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Beignet Dough
Raspberry Sauce
For Frying
For Serving
Method
Prepare the Raspberry Sauce
- 1
Cook the Raspberries
In a saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice. Cook for about 5-7 minutes until the raspberries break down and the mixture begins to thicken. Stir occasionally to prevent sticking.
- 2
Strain the Sauce
Once thickened, remove from heat and strain the mixture through a fine mesh sieve to remove the seeds. Set the raspberry sauce aside to cool.
Make the Beignet Dough
- 3
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 4
- 5
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; the dough should be slightly sticky.
Fry the Beignets
- 6
Heat the Oil
In a deep saucepan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 7
Form the Beignets
Using a spoon or cookie scoop, drop small amounts of dough (about 1-2 tablespoons each) into the hot oil, being careful not to overcrowd the pan.
- 8
Fry Until Golden
Fry the beignets for about 2-3 minutes on each side, or until they are golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Serve the Beignets
- 9
Dust with Powdered Sugar
While still warm, dust the beignets generously with powdered sugar.
- 10
Drizzle with Raspberry Sauce
Serve the beignets warm with a drizzle of raspberry sauce on top or on the side for dipping.