Banana and Apple Beignets

Well these have been two hectic weeks, I didn't even have time to log on my blog! So to make up for it, I thought I was going to share my little banana beignet recipe! Extremely simple to do, and so yummy!!!

Here is what you need for a good 30-40 little beignets:

• 15 min to prepare
• 1h to rest
• 20-30 min to cook

• 2 bowls
• a whip
• a frying pot

• 250g (2 cups) flour
• 2 eggs
• 0.6L (20.3 fl. oz) vegetable oil
• 30cl (15.15 fl. oz) water or beer (20cl (6.8 fl.oz) if you want a thicker batter)
• salt
• 6 bananas
• 2 apples
• Grand Marnier
• 1 lemon zest
• 2 tbs sugar

Prepare the batter:

• In a bowl, pour the flour and make a hole in the middle.
• In the hole, put the eggs, the oil, a pinch of salt and the zest
• Mix well
• Add the water or the beer little by little. 
• Mix well
• Let it rest for an hour or so

Note: the batter should be pretty thick, much less liquid than the batter for the crepes.

Prepare the fruits:

• Cut the bananas in slices, not too thin, not too thick, a typical banana should be cut in 5 or 6 pieces
• Peal the apples and cut them in chunks, again not too thin not too thick, ~2-3cm (1in) diameter
• Put them in a bowl, add the sugar. Stir for the sugar to be uniformly spread. 
• Add some Grand Marnier 
• Let the fruits marinate in the Grand Marnier

Fry the beignets:

• After the hour is up, put 0.5L (17 fl.oz)of oil in a pot and heat it up. Watch out that the oil should NOT boil... 

Tip: To know if the oil is hot enough, drop a droplet (not more!!!) of water in it. If it goes bubbly all over, it's ready!

• Dump 6 or 7 banana/apple slices in the batter, cover them well with batter and drop them in the fryer.
• Let them fry for a 3-4 minutes.
• As soon as they get golden, take them out of the fryer and put them on an absorbing paper to suck the remaining oil out.
• Repeat until you are out of batter or out of fruit!

• Once they are all done, and you used absorbing paper to remove the extra oil, place the little beignets on a plate. 
• Sprinkle them with the remaining grand marnier/sugar liquid in which you put the fruit to marinate.
• Sprinkle with sugar

Note that these are much tastier fresh and warm... They're perfect at the end of a dinner for you and your guests to devour immediately.

However, you can keep them 2 or 3 days in a dry place but they will lose a bit of their savor. Reheat them for 20s in the microwave before eating them.