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haitian beignets (beignets de carnaval)

(3)
Zaafirah013 avatar
Blue Ribbon Recipe by
Peggy J Shabazz
@Zaafirah013
Los Angeles, CA

These beignets remind me of Carnaval (Mardi-Gras) and good times. In Haiti during the Carnaval and Mardi Gras, families, relatives, and friends gather together to enjoy the festivities and this delectable casual dessert made with bananas.

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Blue Ribbon Recipe

These Haitian beignets are not like the French beignets you'd find in New Orleans, but you'll enjoy them just as much. The dough isn't a raised dough, it's more like a fritter that's filled with a mixture of rum and bananas. Dusted with powdered sugar, each one is heavenly. If Haitian rum is not available, while the flavor is different Jamaican rum is a good substitute.

— The Test Kitchen @kitchencrew
(3)
yield 10 -15
prep time 30 Min
cook time 5 Min
method Deep Fry

Ingredients For haitian beignets (beignets de carnaval)

  • 1 c
    all-purpose flour
  • 1/4 tsp
    baking soda
  • 1 pinch
    ground cinnamon
  • 1/4 tsp
    salt
  • 1 c
    mashed bananas (2 to 3 medium well ripened bananas)
  • 1/4 - 1/2 c
    whole milk
  • 2 Tbsp
    dark Haitian rum
  • 1/4 c
    granulated sugar
  • powdered sugar or granulated sugar, for dusting

How To Make haitian beignets (beignets de carnaval)

Test Kitchen Tips
We fried these at about 350 - 360 degrees F. Make sure to keep the oil around 250 - 260 degrees F. If the oil gets too hot, the outside will be crisp and the inside will be underdone. We used about 1/2 cup milk.
  • Mix flour with baking soda, cinnamon, and salt.
    1
    Mix flour with baking soda, cinnamon, and salt. Set aside.
  • Mix mashed bananas with milk and granulated sugar until smooth.
    2
    In a large bowl, mix mashed bananas with milk, rum, and granulated sugar until smooth.
  • Combine with flour mixture and stir until smooth.
    3
    Combine with flour mixture and stir until smooth.
  • Heat oil in a medium pan over medium-high heat setting.
    4
    Heat oil in a medium pan over medium-high heat setting.
  • Drop the batter by tablespoons in hot oil.
    5
    Drop the batter by tablespoons in hot oil. Do not overload. Fry until golden on each side.
  • Remove with a slotted spoon, drain on a paper towel, and dust with powdered sugar.
    6
    Remove with a slotted spoon and drain on a paper towel. Dust with powdered sugar or toss in granulated sugar.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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