Mini Banana Beignets

U.C.U. (Über Close Up)

No, these are not your ordinary New Orleans beignets. They aren't covered in powdered sugar (they are covered in cinnamon-sugar instead) and they look like donut holes. And they taste very, very good.

This recipe won the Food Network Magazine's banana-themed recipe contest, and was sent in by Jacqueline McComas. I just tweaked it a bit and changed some ingredients.

What you need:
  • 2 tablespoons canola oil, plus more for frying
  • 1 1/2 cups all-purpose flour
  • 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 evaporated milk
  • 1/2 cup mashed banana (about 1 overripe banana)
  • 1/4 teaspoon banana extract

What to do:

Heat about 2 inches of canola oil in a large skillet over m
edium-high heat.

Meanwhile, whisk the flour, baking powder, salt, 1/4 teaspoon cinnamon and 1/3 cup granulated sugar in a large bowl.

Super overripe banana. Count the age spots.

Whisk the egg, milk, mashed banana and 2 tablespoons canola oil in another bowl. Add the banana extract. 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 until just moistened. Working in batches, drop rounded teaspoonfuls of dough into the hot oil and fry until golden brown, about 15 seconds per side. Remove with a slotted spoon and drain on paper towels, then roll in the cinnamon sugar while still warm.

Tips, Tricks and Tweaks:
1. Use cake flour instead of all-purpose flour for a lighter, fluffier pastry.
2. No cake flour? Just sift your all-purpose through a
fine strainer about 3 to 4 times.
3. Substitute evaporated milk with regular milk.

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