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."
- 2 1⁄4 cups flour
- 1⁄2 cup sugar
- 1⁄2 teaspoon salt
- 4 large eggs, beaten
- 1⁄2 cup butter, room temperature
- 1⁄2 cup Abita Purple Haze
- corn oil (for frying)
- confectioner's sugar
- 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.