Creole Banana Beignets

Votes: 26

Time: 25 min.
Complexity: easily
Quantity: 30 beignets

Creole Banana Beignets - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp vegetable oil, plus a little more for frying
1.5 tbsp. confectionery flour
2 tsp baking powder
1/2 tsp salt
1 and 1/4 teaspoons ground cinnamon
1/3 cup plus 1/2 cup granulated sugar
1 egg category CO
1/2 cup whole milk
1/2 cup mashed bananas (about 1 overripe banana)
1/4 tsp banana flavoring (optional)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large skillet, heat vegetable oil to a depth of 2 inches (5 cm) over medium-high heat until a candy thermometer reads 350°F (190°C).

Meanwhile, in a large bowl, combine flour, baking powder, salt, 1/4 teaspoon cinnamon, and 1/3 cup granulated sugar.
In another bowl, whisk together the eggs, milk, mashed banana, and 2 tablespoons of vegetable oil. Add banana flavoring if desired. In a shallow bowl, combine the remaining 1/2 cup of granulated sugar with 1 teaspoon of cinnamon.

Stir the banana mixture into the dry ingredients until the batter is moist.

Working in batches, drop heaping teaspoons of batter into the hot oil and fry until golden brown, about 15 seconds per side. Remove with a slotted spoon and place on a paper towel to absorb excess oil. Then, while still warm, roll the donuts in cinnamon sugar.

Categories:

recipe / Desserts / Donuts, pies, buns / / Food Network - recipes / French cuisine

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