I certainly don’t eat doughnuts very often, but Apple Fritters have been weighing heavily on my mind.
As I was rummaging through my stacks of recipes, I came across this Food Network recipe for Banana Beignets.
OK . . . Do I make Fritters or Beignets? There really isn’t much difference.
I happened to have one . . . only one large ripe banana, and this recipe requires just that.
It has circulated wildly over the blogosphere lately, so I figured it must be GOOD.
Technically . . . Beignets are doughnuts . . . without the hole.
Just mentally think: “It’s a Beignet – not a doughnut” with every bite, and you’ll feel much better!
Cinnamon & Sugar Powdered Sugar Vanilla Glazed rolled in Walnuts
Which one is the best?
I just kept trying them . . . and trying them . . . and trying them.
Did I decide?
The one thing I do know . . . they are a cinch to make!
Liquid + dry ingredients
= Great Banana Beignets Batter
I also added 1/2 cup of chopped walnuts to my batter.
I covered my batter with saran wrap and placed it in the fridge for a few minutes,
while I prepared the Cinnamon & Sugar, Powdered Sugar and made a simple Vanilla Glaze.
When your oil is 350 degrees, drop about 3 to 4 small cookie scoopfuls carefully, into the hot oil.
Toss them around, so that all sides get Golden Brown.
Use a slotted spoon to removed Beignets from the oil, and drain on paper towels.
Roll while still warm in Cinnamon & Sugar, Powdered Sugar or glaze.
I also rolled my glazed ones in Chopped walnuts as well. (opt)
This recipe made about 25 beignets using a small cookie scoop.
(Note: Very Important Keep oil at the proper temperature, and Don’t make your Beignets too large, or they won’t be done in the center)
YUMMY and EASY
2 Tablespoons vegetable oil, plus more for frying
1 – 1/2 cups cake flour
Note: If you do not have Cake Flour, use 1 1/2 cups All purpose flour minus 3 Tablespoons.
2 teaspoons baking powder
1/2 teaspoon salt
1 – 1/4 teaspoons ground cinnamon
1/3 cup plus 1/2 cup granulated sugar
1 large egg
1/2 cup whole milk (I used Cream)
1/2 cup mashed banana (about 1 large overripe banana)
1/4 teaspoon banana extract (optional
*I used 1 teaspoon of Vanilla Extract instead
Heat about 2 inches vegetable oil in a large skillet over medium high heat until a deep fry thermometer register 375 degrees F. (Very important to keep this temperature.
Whisk the flour, baking powder, salt, 1/4 tsp. cinnamon and 1/3 cups granulated sugar in a large bowl. (I added 1 teaspoon cinnamon to the mix instead of 1/4 tsp.)
Whisk the egg, milk, mashed banana and 2 tablespoons vegetable oil in another bowl. Add the banana extract or vanilla.
Combine the remaining 1/2 cup granulated sugar and 1 teaspoon cinnamon in a shallow bowl and set aside.
Whisk the banana mixture into the dry ingredients just until moistened.
Working in batches, drop rounded teaspoonfuls of dough into the hot oil and fry until golden brown, about 15 seconds per side. (I fried 3 -4 at a time. I used a small cookie scoop)
Remove with a slotted spoon and drain on paper towels, then roll in the cinnamon sugar or powdered sugar. Vanilla glaze is also very good.