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Yesterday, I opened the fridge and there was one large overriped banana just staring at me. I know, bananas shouldn’t go in the fridge. Well, in our climate, if they don’t go in the fridge at that stage of ripeness, the fruitflies would have swarmed it. So of course, I considered my options: banana bread? banana buttermilk pancakesstuffed french toast? Then, I had it. I mean, who doesn’t love a beignet?

These are pretty easy to make too. A simple batter and a hot pot of oil and ta da! Crispy sweet little morsels of delicious. Well, unless you’re like me and just overlook instructions sometimes (I am totally a skimmer). I screwed up the first few by making them too large – they weren’t cooked in the middle but I couldn’t really tell because they browned on the outside just perfectly, sneaky little buggers.

Oh and the biggest tip of all. These do not store well… or at all really (if someone knows otherwise, please enlighten me!) Make them as close to when you want to eat them as possible.

Here’s the recipe!

Banana Beignets
{Recipe adapted from Get off your butt and bake}
makes about 20 small beignets

What You’ll Need:
2 Tablespoons vegetable oil, plus more for frying
1 1/2 cups cake flour*
1 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup sugar
1 large egg
1/2 cup buttermilk
1/2 cup mashed banana (about 1 large overripe banana)
1/4 teaspoon vanilla extract

For cinnamon sugar:
1/2 cup granulated sugar
1 teaspoon ground cinnamon

*If you don’t have cake flour, use 1 1/2 cups All purpose flour minus 3 Tablespoons.

What to do:
Heat 2 inches of vegetable oil in a skillet over medium high heat until a deep fry thermometer registers 375 degrees F.

Whisk the flour, baking powder, baking soda, salt, cinnamon and granulated sugar in a large bowl. Set aside.

Whisk the egg, buttermilk, mashed banana and 2 tablespoons vegetable oil in another bowl.  Add the vanilla extract. Next, whisk the banana mixture into the dry ingredients until just combined. Refrigerate the mixture.

In the meantime, combine the remaining 1/2 cup granulated sugar and 1 teaspoon cinnamon in a shallow bowl and set aside.

Working in batches, drop rounded teaspoonfuls of dough into the hot oil and fry until golden brown (around 15 seconds on each side). Be careful not to make the beignets too large or else they won’t cook all the way through on the inside. You also want to make sure the oil is at the proper temperature while you’re frying.

Remove with a slotted spoon and drain on paper towels, then roll in the cinnamon sugar or powdered sugar.  Enjoy!

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