| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Essnce01 | 4 | servings | |
INGREDIENTS
| 2 | qt | Vegetable oil; for deep-frying |
| 1 3/4 | c | Flour; + extra for rolling |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 2 | Eggs; lightly beaten | |
| 1 | Ripe banana; mashed | |
| 1/3 | c | Milk |
| Banana-Raisin Caramel Sauce; see * Note | ||
| Powdered sugar; in a sugar shaker |
INSTRUCTIONS
* Note: Add sliced bananas and rum-soaked raisins to your favorite caramel sauce. In a deep-fryer heat oil over medium-high heat to 365 degrees. Into a bowl sift together flour, baking powder and salt. In a large bowl whisk together eggs, banana and milk. Using a wooden spoon, beat dry ingredients into egg mixture until a biscuit-like dough forms. Lightly flour work surface and turn out dough. Pat dough out to a 1/4-inch thick round. Use a 2 1/2- to 3-inch biscuit cutter to cut out desired shapes. Reroll scraps. Fry beignets in small batches about 4 minutes until golden, turning several times to color evenly. Using a slotted spoon gently remove beignets and drain thoroughly on paper towels. To serve, arrange 3 beignets on each of 4 dessert plates and drizzle with Banana-Raisin Caramel Sauce. Shake powdered sugar over all and serve. This recipe yields 4 servings, about 1 dozen beignets. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-032 broadcast 02-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-06-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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