Best Emerils Blueberry Beignets Recipes

Beignets With Mississippi Blueberry Sauce image

Provided by Babs7

Categories Breads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

2 pints fresh blueberries
3/4 cup granulated sugar, approximately
1 cup water
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon kosher salt
1/2 cup granulated sugar
1 cup water
1 cup milk
1 medium egg, beaten
2 1/2 quarts vegetable oil, for frying
1/3 cup powdered sugar

Steps:

Combine the blueberries, the 3/4 cup of sugar, and water, puree in a food processor, and pass through a fine sieve. Taste, and add more sugar if necessary. Set aside.
To make the beignets, combine and sift together the flour, baking powder, salt, and 1/2 cup of sugar in a large bowl.
Combine the water, milk, and egg in a small bowl. Add the wet ingredients to the dry ingredients, and combine thoroughly.
Heat the vegetable oil in a large pot over medium-high heat until it reaches 325F on a deep-fry thermometer.
Use 2 teaspoons, one in each hand. Lift a spoonful of batter with one spoon, and push the batter into the hot oil with the other. Fry no more than 10 beignets at a time; crowding the pot will reduce the oil temperature and cause the beignets to be greasy and soggy.
Adjust the heat to maintain the temperature at 325°F Fry each batch for 6 to 7 minutes, until golden brown and cooked all the way through. Check for doneness by splitting one open.
Drain on a rack or paper towels. Soon after removing the beignets from the oil, place the powdered sugar into a sieve and generously dust the beignets with the sugar.
Ladle equal portions of the blueberry sauce onto each of 6 plates, and arrange 5 beignets around the sauce.

Nutrition Facts : Calories 3720.3, Fat 366.5, SaturatedFat 48.3, Cholesterol 36.7, Sodium 784.7, Carbohydrate 112.9, Fiber 4, Sugar 57.9, Protein 9.4

Emeril Lagasse's Banana Pecan Beignets image

Provided by Lennie

Categories Breads

Time 15m

Yield 24 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1/4 cup light brown sugar
1/4 cup pecan pieces
1 large banana, diced small
1/2 teaspoon vanilla
3 eggs, beaten
1 1/2 cups milk
2 teaspoons baking powder
3 1/4 cups flour
drizzle of 100% cane syrup
1 pinch cinnamon
vegetable shortening, for deep-frying

Steps:

In a skillet over medium-high heat, melt the butter; add the brown sugar and cook, stirring constantly to dissolve, for about 1 minute.
Add the pecans and continue to cook for 1 minute, then add the bananas and vanilla; now cook that for 1 minute.
Remove pan from the heat.
In a large mixing bowl, combine the beaten eggs, milk and baking powder to make a batter; add the flour, 1/4 cup at the time, beating until it all is used and the batter is smooth.
Now add the banana mixture to the batter and fold to mix.
In a pot that is deep enough to safely deep-fry, heat the shortening to 360F; season with cane syrup and cinnamon.
Drop the batter, a heaping tablespoon at a time, into the hot oil.
When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly.
Remove and drain on paper towels.
Immediately sprinkle the beignets with icing sugar (powdered sugar) and make sure you serve the beignets warm.