Banana Beignets Gogola Recipes

Steps:

• Heat Oil in deep fryer to 360.
• Whisk eggs in a large bowl.
• Mash banana.
• Add Banana, flour, milk, sugar, baking powder, and salt to eggs.
• Whisk until smooth.
• Drop TBS of batter into hot oil.
• Cook until golden on both sides.
• Remove and sprinkle powdered sugar over Beignets while still warm.
• Enjoy!

Steps:

• Using a potato masher or large fork, mash the bananas in a large bowl. Add extracts and sugar, and mix well.
• In another bowl, mix the flour, baking powder, nutmeg and cinnamon. Combine the flour and banana mixtures and pour in the evaporated milk. Mix until smooth and thick, like waffle batter, adding a little more milk if needed. Set aside to rest for at least 10 minutes or up to 1 hour.
• Heat 2 to 3 inches of vegetable oil in a heavy pot over medium heat to 350 degrees. Drop the batter by heaping teaspoonfuls into the oil until golden brown on both sides, turning once when the edges are firm. Drain on paper towels. Cook just a few at first and taste to make sure that there is enough sugar and that the insides are cooked. If the inside is runny, reduce the heat so the gogolas cook more slowly. Cook remaining batter in batches.
• Serve immediately, or keep warm in a 200-degree oven for up to 2 hours. Sprinkle with powdered sugar just before serving.

Steps:

• 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°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.