Banana Beignets With Banana-caramel Sauce
| 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 | t | Baking powder |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 3903
Calories From Fat: 3879
Total Fat: 438.8g
Cholesterol: 94.6mg
Sodium: 457.6mg
Potassium: 63.3mg
Carbohydrates: 2g
Fiber: <1g
Sugar: 1.6g
Protein: 3.8g