EMERIL'S BLUEBERRY BEIGNETS

Steps:

• Pour enough oil to come to the maximum line in an electric fryer or halfway up the sides of a large heavy bottom deep pot. Heat to 360° F.
• Add the blueberries to a bowl along with the sugar and lightly mash together using a fork. Stir in the eggs and the half and half.
• In a large bowl, combine the flour with the baking powder and the salt. Make a well in the center, then whisk in the blueberry mixture until combined. Allow the mixture to rest 10 minutes before frying.
• To cook the beignets, portion the batter using a 2 tablespoon scoop* and drop carefully into the hot oil, cooking 4 to 6 at a time.
• If using a deep fryer, shake the basket to loosen the beignets from the bottom. Cook the beignets for 6 minutes, turning as needed for even color.
• Transfer the 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 and repeat with the remaining batter.
• To serve, dust the beignets a final time with confectioners' sugar.
• Makes about 18
• *For smaller beignets you can portion the batter by heaping tablespoonfuls
• Recipe courtesy Emeril Lagasse, copyright MSLO, Inc. all rights reserved
• This recipe was styled by chef Karen Pickus for Good Morning America.