Emeril's banana and pecan beignets

Yield: 1 Servings

Measure Ingredient
1 tablespoon Butter
¼ cup Light brown sugar
¼ cup Pecan pieces
1 large Banana; small diced
½ teaspoon Vanilla
3 \N Eggs; beaten
1½ cup Milk
2 teaspoons Baking powder
3¼ cup Flour
\N \N Drizzle Steen's 100% Pure Cane Syrup
1 pinch Cinnamon
\N \N Solid vegetable shortening; for deep-frying
\N \N Shaker of powdered sugar

Melt the butter in a skillet over medium-high heat. Add the brown sugar and cook, stirring constantly to dissolve, about 1 minute. Add the pecans and continue to cook for 1 minute. Add the bananas and vanilla, cook for 1 minute. Remove from the heat. Make a batter by combining the beaten eggs, milk and baking powder. Add the flour, ¼ cup at the time, beating and incorporating until all is used and the batter is smooth. Add the banana mixture to the batter and fold to mix. Heat the shortening to 360 degrees F. Season with cane syrup and cinnamon. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Season the beignets with powdered sugar.

Serve the beignets warm.

Yields: 2 dozen.

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Busted by Barb on 2/20/98

Recipe by: Emeril Lagasse

Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 19, 1998

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