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    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


    1. 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.

    2. 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.

    3. 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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