Home Recipes Abita Purple Haze Beer Beignets

Abita Purple Haze Beer Beignets

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As if beignets couldn't get more Louisiana, Chef Rusty Hamlin sprinkles a bit of local Abita Purple Haze into his recipe for the sugar-dusted fried pastries. "Purple Haze is one my favorites," he says, "and its raspberry flavor goes well with any kind of pastry."

Makes: 4

Ingredients:
  • 2 14 cups flour
  • 12 cup sugar
  • 12 teaspoon salt
  • 4 large eggs, beaten
  • 12 cup butter, room temperature
  • 12 cup Abita Purple Haze
  • corn oil (for frying)
  • confectioner's sugar
  • cinnamon

Instructions:

  • In a frying pan, heat the oil to 375 degrees.
  • In a mixing bowl, combine flour and salt and make a well in the center. Add the eggs, sugar, butter, and beer to the well and mix.
  • Turn the dough on a floured surface and knead until firm.
  • Let stand, covered, for one hour in a warm place in the kitchen.
  • Roll the dough to a thickness of 1/4 inch and slice. Fry the fritters in the hot oil for 3 to 4 minutes or until golden brown.
  • Drain on paper towels and sprinkle with confectioner's sugar mixed with cinnamon.


 

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