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Author Notes: These are my mom's beignet recipe. They are very popular in Haiti as dessert, and even more so during carnival in February. You will find them addictive. They are different from the beignets served in New Orleans because our version contains mashed bananas, and are not as puffy. Serve them sprinkled with granulated sugar. —Regine
Serves about 50 (1 tbsp batter)
- 5 ripe medium bananas, mashed
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 2 large eggs, beaten
- 1/2 cup water (my mom's preference) or milk (my preference)
- 1/2 cup granulated sugar, plus more to sprinkle on beignets before serving
- 2 teaspoons vanilla extract
- Pinch of salt
- Optional - Pinch of cinnamon and/or ginger and/or nutmeg powder
- Additional granulated sugar to sprinkle on the beignets
- Mix all ingredients until well combined. You can even prepare in advance and refrigerate. Take 1 heaping tbsp worth of batter for each beignet and fry in hot oil (in a pan with about 6 to 8 tbsp of vegetable oil). Do not overcrowd because you need space to flip them (maybe 30 secs to 1 min per side). Add more oil as needed. I usually fry no more than 4-5 at a time. Serve generously sprinkled with sugar (I prefer regular sugar over powdered sugar). If you do not want to use all the batter at once, you can refrigerate any leftover for later use. Also, you can fry in advance and then warm them up (spread on a large cookie sheet) in oven.
- This recipe was entered in the contest for Your Best Recipe with Bananas or Plantains
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