Thursday, August 11, 2011

Caribbean Beignets

Beignets - little fried balls of goodness.  Like doughnuts and fritters, these little guys are great anytime; breakfast, brunch, snack, or dessert - anything goes!
This recipe is adapted from one I found on Food Network.  The flavor is banana, but with a Caribbean twist of lime and rum.  Yummy!

Caribbean Beignets
Adapted from Food Network Magazine


Canola/Vegetable oil for frying

Cinnamon Sugar -
1/2 cups sugar
1 1/4 tsp ground cinnamon

Batter -
1 1/2 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1 tsp lime zest

1/3 cup milk
2 tbsp lime juice
1/2 cup mashed ripe banana (about 1 fruit)
1 large egg
2 tbsp canola/vegetable oil
2 tbsp dark rum
1/4 tsp banana extract (optional)

1.  Lay out paper towels for draining the beignets.  Begin heating about two inches of oil in a large saucepan.

2.  For the Cinnamon Sugar: stir the sugar and cinnamon together in a small bowl.  Set aside.

3.  For the Batter: in a large bowl, whisk together the flour, sugar, baking powder, salt, and zest.  Set aside.

4.  In a measuring large measuring cup, stir together the milk and lime juice (this will cause the milk to thicken).  Set aside.

5.  In a medium bowl, stir together the banana, egg, oil, rum, and extract.  Stir in the milk mixture until thoroughly combined.

6.  Pour the wet ingredients into the dry and stir just until the dry ingredients are incorporated.

7.  Wait for the oil to reach 375°.  Work in batches.  Scoop teaspoonfuls of the batter in the hot oil.  Move the beignets around so that they cook evenly.  When they are a deep golden brown, transfer them to the paper towels to drain.  Place the still-hot beignets in the bowl of cinnamon sugar.  Turn to coat.  Repeat with the remaining batter.

8.  Serve!

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