Haitian Beignets (Beignets de Carnaval)
Peggy Joseph Shabazz El-Bey
1 call-purpose flour
1/4 tspbaking soda
1 pinchcinnamon (optional)
1 cmashed bananas (2 to 3 medium well ripened bananas)
1/4 cwhole milk or
2 Tbspwhole milk plus
2 Tbspdark haitian rum
1/4 cgranulated sugar
·granulated or powdered sugar for dusting
How to Make Haitian Beignets (Beignets de Carnaval)
- Mix flour with baking soda, cinnamon, and salt. Set aside
- In a large bowl, mix mashed bananas with milk and sugar until smooth. Combine with flour mixture and stir until smooth.
- Heat oil in a medium pan over medium High heat setting. Drop the batter by tablespoons in hot oil. Do not overload. Fry until golden, about 1 minute for each side. Use a slotted spoon to remove them from pan. Squeeze the oil out by gently pressing them on the slotted spoon with the back of a tablespoon.
- Drain on paper towels.