Brennan's of Houston Banana Beignets
Yield: 4 servings
3/4 cup flour
2 tablespoons plus 2 teaspoons granulated sugar
1 teaspoon baking powder
1/2 cup plus 2 tablespoons milk
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 granulated sugar
1 1/2 tablespoons Bourbon
Beignets: Mix flour, sugar and baking powder in bowl. Add milk, beer
and egg and stir until smooth.
Heat oil in deep fryer or heavy deep skillet to 375 degrees F.
Working in batches, dip bananas into batter and then carefully add
to oil. Cook until golden brown, about 3 minutes. Drain on paper
towels. Pour caramel sauce onto plates. Set bananas atop sauce.
Sprinkle with powdered sugar. Garnish plates with mint leaves and
serve.
Caramel Sauce: Bring cream to boil in heavy medium saucepan over
high heat. Cook sugar in heavy small saucepan over low heat,
swirling pan occasionally, until brown. Gradually stir hot cream
into caramel (mixture will bubble vigorously). Boil until thickened
to sauce consistency, 3 to 5 minutes. Add bourbon. Serve hot. (Sauce
can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low
heat.)
Makes about 1 1/3 cups. Source: Brennan's of
Houston |