BANANA BEIGNETS

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!

I made:

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?

NOPE.

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

 BANANA BEIGNETS

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

Directions:

• 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.