Strawberry Beignets with Bourbon Cream - as requested

Strawberry Beignets with Bourbon Cream


2 pints strawberries

1 1/3 cup all purpose flour

1 large egg

2 tablespoons sugar

1/2 teaspoon vanilla extract

6 oz. beer (not light)

1 quart vegetable oil

1/4 cup confectioners sugar



Rinse and dry the berries.

They must be completely dry or the batter
will not stick to them.

Sift the flour into a large bowl and make
a well in the center.

Add the egg, sugar, vanilla, and beer.

Mix into a smooth batter.

Cover with a cloth and let sit at room
temperature for 2 hours.

In a deep fat fryer or pan, heat the oil
over high heat to 375 degrees F.

Hold the strawberries by the stem, or
insert a toothpick to suffice, dip in
the batter then fry.

No more than 6 at a time please, for
about a minute.

Dust with confectioners’ sugar and
serve with Bourbon Cream.

Bourbon Cream:

2 cups heavy cream

1/4 cup good bourbon

1/4 cup confectioners sugar

Whip cream until it forms soft peaks.

Fold in the bourbon and confectioners sugar.