Yield: 4 servings
|2.00 quart||vegetable oil; for deep-frying|
|1¾ cup||flour; + extra for rolling|
|1.00 teaspoon||baking powder|
|2.00||eggs; lightly beaten|
|1.00||ripe banana; mashed|
|1||banana-raisin caramel sauce; see * note|
|1||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@...
Recipe by: Emeril Lagasse
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