INGREDIENTS

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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