banana beignets with banana-caramel sauce

Categories
emeril
Yield
4 servings
MeasureIngredient
2.00 quart vegetable oil; for deep-frying
1¾ cup flour; + extra for rolling
1.00 teaspoon baking powder
½ teaspoon salt
2.00  eggs; lightly beaten
1.00  ripe banana; mashed
⅓ cup milk
banana-raisin caramel sauce; see * note
powdered sugar; in a sugar shaker

* Note: Add sliced bananas and rum-soaked raisins to your favorite caramel sauce.

In a deep-fryer heat oil over medium-high heat to 365 degrees. Into a bowl sift together flour, baking powder and salt. In a large bowl whisk together eggs, banana and milk. Using a wooden spoon, beat dry ingredients into egg mixture until a biscuit-like dough forms.

Lightly flour work surface and turn out dough. Pat dough out to a ¼-inch thick round. Use a 2½- to 3-inch biscuit cutter to cut out desired shapes. Reroll scraps. Fry beignets in small batches about 4 minutes until golden, turning several times to color evenly.

Using a slotted spoon gently remove beignets and drain thoroughly on paper towels. To serve, arrange 3 beignets on each of 4 dessert plates and drizzle with Banana-Raisin Caramel Sauce. Shake powdered sugar over all and serve. This recipe yields 4 servings, about 1 dozen beignets.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-032 broadcast 02-07-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-06-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000

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