These sweet French pastries, or beignets, have been on my “food bucket list” for a long time. I have eaten the famous Café du Monde beignets in New Orleans and they do not compare to these light and fruity bites especially with a maple syrup glaze.
Food 52 recently held their annual Piglet contest where 16 new cookbooks in 2016 were critiqued by various authorities and “My Two Souths – Blending The Flavors of India into a Southern Kitchen” by Asha Gomez won. Hence the name of her book as her roots are from her mother country India, in the far southern state of Kerala and her chosen home in Atlanta, Georgia rich with good ole southern cooking. Her cookbook is excellent and a must “buy” as she not only has many delicious recipes but lots of stories to tell.
Her Kerala chicken with waffles is next on my list as I did not have enough time to make it right now. So, it was the beignets instead!!!
When Asha was growing up in Kerala her mother made these delicious treats at tea time. Best served with a cup of chai and yes Asha has a recipe for it.
I followed Asha’s recipe exactly using the same ingredients but changed the directions a little. To add a Northern twist I used my Michigan Maple Syrup Glaze.
There are many beignet versions; some use a yeast dough, different fruit or even make savory beignets using crawfish. Some recipes are quick (like this one) or the dough needs to rise overnight – they are all good I am sure. I know this recipe will be made again…
This recipe requires a very simple nutmeg grinder as you need 1-1/2 tsp. freshly ground nutmeg. You twist off the top, drop in a nutmeg, replace the top and grind away. I’m usually a cinnamon fan but I really enjoyed the nutmeg and even a little white pepper in the sugar dusting.
Banana Beignets - My Two Souths Meets the North
- 1/3 cup white granulated sugar
- 1 large egg
- 1 cup overripe bananas, mashed
- 1/2 cup whole milk
- 2 cups cake flour
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1-1/2 tsp. freshly grated nutmeg, divided
- 2 tbsp. confectioners’ sugar
- 1/2 tsp. white pepper, finely ground
- 2 cups canola oil
Whisk together the egg and sugar in a large bowl. Add the mashed bananas and milk. Combine the flour, baking powder, salt and 1 tsp. of the nutmeg and add to the banana mixture.
Sift the remaining 1/2 tsp. of nutmeg, confectioners’ sugar and white pepper and set aside for dusting.
Heat the oil in a deep, heavy skillet to 375 degrees. Line a tray with scott towels and place a cooling rack on top.
I used a 1-1/4-inch stainless steel scoop and gently dropped the batter into the hot oil. It only takes about 20 seconds so watch carefully and turn to finish browning. Remove with a slotted spoon and place on the prepared tray.
Dust the beignets with the spiced confectioners’ sugar or drizzle with my glaze below.
My how these little two bite beignets puffed up with such a great nutmeg/banana flavor and finished with my maple syrup glaze.
Michigan Maple Syrup Glaze:
- 1 cup confectioners’ sugar, sifted
- 1/3 – 1/2 cup maple syrup
Slowly add the maple syrup to the sugar to get the right consistency for drizzling over the beignets.
Recipe by CookingWithAuntJuju.com