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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.