Banana and Pecan Beignets
Source of Recipe
Emeril Lagasse
List of Ingredients
- 1 Tbsp butter
- ¼ cup light brown sugar
- ¼ cup pecan pieces
- 1 large banana, diced small
- ½ tsp vanilla
- 3 eggs, beaten
- 1½ cups milk
- 2 tsp baking powder
- 3¼ cups flour
- Drizzle of Steen's 100% Pure Cane Syrup
- Pinch of cinnamon
- Solid vegetable shortening for deep-frying
- .
- Shaker of powdered sugar
Instructions
- 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 a 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° 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.
Makes 2 dozen.
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