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| Home -> [Bakery, Breads, Breakfast, Creole & Cajun, French, Fruits, Southern, Western European] -> [Brennan's banana beignets Recipe] |
Brennan's banana beignets
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Bakery, Breads, Breakfast, Creole & Cajun, French, Fruits, Southern, Western European |
Rating: |
0 |
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Ingredients:
| 3/4
| cup | Flour | | 2
| tbsp | Sugar, plus 2 ts | | 1
| tsp | Baking powder | | 1/2
| cup | Milk, plus 2 T | | 1/4
| cup | Beer | | 1
| | Egg | | | Oil, for deep frying | | 4
| | Bananas, each quartered | | | -crosswise | | | Powdered sugar | | | Mint leaves | | | CARAMEL SAUCE | | 1
| cup | Whipping cream | | 1/2
| cup | Sugar | | 1 1/2
| tbsp | Bourbon |
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Procedures:
| 1 | Beignets: mix flour, sugar and baking powder in bowl. | | 2 | Add milk, beer and egg and stir until smooth. | | 3 | Heat oil in deep fryer or heavy deep skillet to 375°F. | | 4 | Working in batches, dip bananas into batter and then carefully add to oil. | | 5 | Cook until golden brown, about 3 minutes. | | 6 | Drain on paper towels. | | 7 | Pour caramel sauce onto plates. | | 8 | Set bananas atop sauce. | | 9 | Sprinkle with powdered sugar. | | 10 | Garnish plates with mint leaves and serve. | | 11 | Caramel sauce: bring cream to boil in heavy medium saucepan over high heat. | | 12 | Cook sugar in heavy small saucepan over low heat, swirling pan occasionally, until brown. | | 13 | Gradually stir hot cream into caramel (mixture will bubble vigorously). | | 14 | Boil until thickened to sauce consistency, 3 to 5 minutes. | | 15 | Add bourbon. | | 16 | Serve hot. | | 17 | (sauce can be prepared 1 day ahead. | | 18 | Cover and refrigerate. | | 19 | Rewarm over low heat). | | 20 | Makes about 1-1/3 cups. |
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