Recipe provided by Jacqueline McComas
Watch this video to see how to prepare these irresistible mini banana beignets.
- Difficulty: Easy
- Yield: 30 beignets
- Nutritional Information (per serving): Serving size 1 of 30 servings; Calories 63; Total Fat 1 g; Saturated Fat 0 g; Carbohydrates 12 g; Dietary Fiber 0 g; Sugar 6 g; Protein 1 g; Cholesterol 7 mg; Sodium 54 mg
- Total time: 25 minutes
- Preparation time: 15 minutes
- Cooking time: 10 minutes
Ingredients:
- 2 tablespoons vegetable oil, plus extra for frying
- 1 1/2 cups cake 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 whole milk
- 1/2 cup mashed banana (about one overripe banana)
- 1/4 teaspoon banana extract (optional)
Instructions:
- Pour approximately 2 inches of vegetable oil into a large skillet and heat over medium-high until a thermometer reads 375F.
- In a large bowl, whisk together the flour, baking powder, salt, 1/4 teaspoon cinnamon, and 1/3 cup granulated sugar.
- In a separate bowl, beat the egg, milk, mashed banana, and 2 tablespoons vegetable oil. Add banana extract if using. In a shallow dish, mix the remaining 1/2 cup sugar with 1 teaspoon cinnamon and set aside.
- Combine the wet banana mixture with the dry ingredients, stirring until just combined. Working in batches, drop rounded teaspoonfuls of the batter into the hot oil and fry for about 15 seconds per side, or until golden brown.
- Use a slotted spoon to remove the beignets and drain on paper towels. While still warm, roll them in the cinnamon sugar mixture until fully coated for that perfect sweet crunch.
Photo by Andrew Mccaul
Recipe courtesy of Recipe Iseasy Magazine
