Banana beignets with banana-caramel sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | banana-raisin caramel sauce; see * note | |
| 1 | powdered sugar; in a sugar shaker | |
Directions
* 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.
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