Emeril Lagasse's Banana Pecan Beignets

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READY IN: 15mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a skillet over medium-high heat, melt the butter; add the brown sugar and cook, stirring constantly to dissolve, for about 1 minute.
  • Add the pecans and continue to cook for 1 minute, then add the bananas and vanilla; now cook that for 1 minute.
  • Remove pan from the heat.
  • In a large mixing bowl, combine the beaten eggs, milk and baking powder to make a batter; add the flour, 1/4 cup at the time, beating until it all is used and the batter is smooth.
  • Now add the banana mixture to the batter and fold to mix.
  • In a pot that is deep enough to safely deep-fry, heat the shortening to 360F; season with cane syrup and cinnamon.
  • Drop the batter, a heaping tablespoon at a time, into the hot oil.
  • When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly.
  • Remove and drain on paper towels.
  • Immediately sprinkle the beignets with icing sugar (powdered sugar) and make sure you serve the beignets warm.
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