Beignets with Raspberry Sauce (Sandra Lee) |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Ingredients:
1 (10-ounce) package frozen raspberries, thawed |
1/2 cup powdered sugar |
2 teaspoons lemon juice |
2 (24-ounce) bottles canola, vegetable or safflower oil, for frying |
2 packages or 10 biscuits buttermilk biscuit dough |
powdered sugar, for garnish |
Directions:
1. 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.
2. In a large pot over medium-high heat, add the oil and bring to 375 degrees F.
3. 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.
4. Dust with powdered sugar. Serve immediately with raspberry sauce.
|
|