Haitian Beignets Fried Banana (Print-Friendly Format)

Lively Haitian beignets with banana, vanilla, and spices, fried golden and finished with sweet dusting.

# Required Ingredients:

→ Batter

01 - 3 ripe bananas, mashed until smooth
02 - 1 1/3 cups (170 g) all-purpose flour
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon granulated sugar, plus extra for dusting
05 - 2 teaspoons vanilla extract
06 - 1/2 teaspoon ground nutmeg
07 - 340 ml evaporated milk (or water)
08 - 1 large egg
09 - 1/2 teaspoon almond extract
10 - 1/4 teaspoon kosher salt
11 - 1/2 teaspoon ground cinnamon (optional)

→ For Frying

12 - 470 ml neutral oil (peanut, canola, or vegetable) for frying

→ For Garnish

13 - Additional granulated sugar for dusting

# How to Make It:

01 - In a large mixing bowl, mash ripe bananas thoroughly using a fork or food processor until completely smooth.
02 - Add granulated sugar, evaporated milk (or water), egg, kosher salt, baking soda, ground nutmeg, ground cinnamon (if using), vanilla extract, and almond extract. Mix thoroughly until the batter is homogenous.
03 - Gradually fold in all-purpose flour, mixing until a smooth and cohesive batter forms. Avoid overmixing to prevent a dense texture.
04 - Pour oil into a large frying pan and heat to 175°C (350°F), ensuring the temperature does not fall below 163°C (325°F). Adjust heat as needed to maintain range.
05 - Using an ice cream scoop or spoon, carefully drop portions of batter into the hot oil in batches. Fry for approximately 2 minutes per side until golden brown and cooked through.
06 - Remove beignets with a slotted spoon and place on a plate lined with paper towels to absorb excess oil.
07 - Allow beignets to cool slightly. Dust generously with additional granulated sugar and serve.

# Additional Information:

01 - Ensure bananas are well mashed and the batter is fully homogenized for even cooking.
02 - Do not let the frying oil drop below 163°C (325°F) to maintain proper texture.
03 - A light, smooth batter yields airier results; overly dense batter will produce heavy beignets.
04 - Drain beignets thoroughly on paper towels to remove excess oil before serving.
05 - Peanut oil, canola oil, or vegetable oil are all suitable frying mediums.

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