In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, egg, and vanilla extract.
Slowly add the wet ingredients to the dry ingredients and mix until well combined.
Heat the oil in a deep fryer or a heavy-bottomed pot to 350°F (180°C).
Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 2-3 minutes per side.
Remove the beignets from the oil and drain on a paper towel.
Allow the beignets to cool slightly, then fill a piping bag with raspberry jam.
Insert the tip of the piping bag into each beignet and fill with jam.
Dust the raspberry beignets with powdered sugar before serving.
Enjoy!
