I love bananas. Or, more accurately, I love things made with bananas. Banana bread, banana pudding, banana cream pie, banana ice cream, banana snow cones...Of course that last one doesn't really have bananas in it, but you get the idea. Unfortunately for me and my ever expanding waistline, I also love fried things, and doughnuts and the like are right at the top of my all time favorites. So when I saw this recipe http://www.foodnetwork.com/recipes/mini-banana-beignets-recipe/index.html in a recent Food Network magazine, I thought I'd died and gone to Heaven. Banana. Beignets. Two of my favorite things all rolled into one delicious mouthful. How could I go wrong? I decided to whip up a batch of these tasty little morsels this morning, and I was not disappointed. While they more closely resemble something you would find at your local donut shop than something you would consume with a steaming cup of chickory coffee in New Orleans, they were very tasty and very simple to make, two of my favorite qualities in a recipe. The only change I made was to reduce the amount of cinnamon in the cinnamon/sugar mixture because I'm just not a huge cinnamon fan, and because I didn't want anything interfering with that glorious banana flavor!
Mini Banana Beignets
Recipe courtesy of Jacqueline McComas for Food Network Magazine
Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Easy
Serves:
30 beignets
Ingredients
2 tablespoons vegetable oil, plus more for frying
11/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/3 cup plus 1/2 cup granulated sugar
1 large egg
1/2 cup whole milk
1/2 cup mashed banana (about 1 overripe banana)
1/4 teaspoon banana extract (optional)
Directions
Heat about 2 inches vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
Meanwhile, whisk the flour, baking powder, salt, 1/4 teaspoon cinnamon and 1/3 cup granulated sugar in a large bowl.
Whisk the egg, milk, mashed banana and 2 tablespoons vegetable oil in another bowl. Add the banana extract, if desired. Combine the remaining 1/2 cup granulated sugar and 1 teaspoon cinnamon in a shallow bowl and set aside.
Whisk the banana mixture into the dry ingredients until just moistened. Working in batches, drop rounded teaspoonfuls of dough into the hot oil and fry until golden brown, about 15 seconds per side. Remove with a slotted spoon and drain on paper towels, then roll in the cinnamon sugar while still warm.
Recipe courtesy of Jacqueline McComas for Food Network Magazine
Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Easy
Serves:
30 beignets
Ingredients
2 tablespoons vegetable oil, plus more for frying
11/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/3 cup plus 1/2 cup granulated sugar
1 large egg
1/2 cup whole milk
1/2 cup mashed banana (about 1 overripe banana)
1/4 teaspoon banana extract (optional)
Directions
Heat about 2 inches vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
Meanwhile, whisk the flour, baking powder, salt, 1/4 teaspoon cinnamon and 1/3 cup granulated sugar in a large bowl.
Whisk the egg, milk, mashed banana and 2 tablespoons vegetable oil in another bowl. Add the banana extract, if desired. Combine the remaining 1/2 cup granulated sugar and 1 teaspoon cinnamon in a shallow bowl and set aside.
Whisk the banana mixture into the dry ingredients until just moistened. Working in batches, drop rounded teaspoonfuls of dough into the hot oil and fry until golden brown, about 15 seconds per side. Remove with a slotted spoon and drain on paper towels, then roll in the cinnamon sugar while still warm.
