Get ready to transport your taste buds to the vibrant streets of New Orleans with these irresistible Banana and Pecan Beignets! Imagine biting into a golden, crispy pillow of fried dough, bursting with the sweet richness of ripe bananas and the nutty crunch of pecans. This isn't just a dessert—it's a culinary adventure that will make your friends and family beg for more. Created by the legendary chef Emeril Lagasse, these beignets are about to become your new obsession!
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: Cajun
Serves: 12 beignets
Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup mashed ripe bananas
- 1/4 cup chopped pecans
- 1 egg
- Oil for frying
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, salt, and cinnamon. Whisk these dry ingredients together until well blended and no lumps remain.
- In a separate medium bowl, mash the ripe bananas until smooth and creamy. Add the egg to the mashed bananas and mix thoroughly until completely incorporated.
- Pour the banana and egg mixture into the dry ingredients. Gently fold the wet and dry ingredients together using a spatula, being careful not to overmix. The batter should be slightly lumpy.
- Fold in the chopped pecans, distributing them evenly throughout the batter.
- Heat vegetable or canola oil in a deep, heavy-bottomed pot or deep fryer to 350°F (175°C). Use a candy thermometer to ensure accurate temperature.
- Using a small ice cream scoop or two spoons, carefully drop rounded tablespoons of batter into the hot oil. Fry in batches to avoid overcrowding, which can lower the oil temperature.
- Fry the beignets for 2-3 minutes, turning occasionally, until they are golden brown and puffed on all sides. The internal temperature should reach 160°F (71°C).
- Remove the beignets using a slotted spoon and drain on a wire rack lined with paper towels to absorb excess oil.
- While still warm, dust the beignets generously with powdered sugar using a fine-mesh sifter.
- Serve immediately for the best texture and flavor. These beignets are best enjoyed fresh and warm.
Tips
- Banana Selection: Use overripe bananas with plenty of brown spots for maximum sweetness and flavor.
- Oil Temperature is Crucial: Maintain a consistent 350°F for perfectly crispy, non-greasy beignets.
- Don't Overmix: A slightly lumpy batter ensures tender, light beignets.
- Batch Frying: Fry in small batches to keep the oil temperature stable.
- Drain Properly: Use a wire rack over paper towels to prevent soggy bottoms.
- Serve Immediately: These beignets are best enjoyed warm and freshly dusted with powdered sugar.
- Optional Flavor Boost: Consider adding a pinch of nutmeg or vanilla extract to enhance the banana flavor.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 16g
Protein: 2g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 20mg
