Name: Creole Pineapple Beignets
Eaten in: French Caribbean
Foodie: Linda
Beer, rum, pineapple, batter all thrown together in hot oil and then smother in powdered and confectioners sugar. They are crispy outside, soft inside, and like my friend says “the pineapple pieces are just like a surprise!” As the meeting point of European, African, Asian and Native American cultures, Creole cuisine has a very interesting take on tropical ingredients. Islands hold the secrets of the best beignets, pies and other delicious delicacies. These pineapple beignets constitute clear evidence, if evidence was ever needed.
Creole Pineapple Beignets
Print recipe
| Serves | 4-6 |
| Prep time | 1 hour, 20 minutes |
| Cook time | 30 minutes |
| Total time | 1 hour, 50 minutes |
| Meal type | Dessert, Snack |
Ingredients
- 8 pineapple slices in syrup or soaked in rum
- 1½ cup flour
- 2 eggs
- 10 tablespoons beer
- 1 tablespoon sugar
- A pinch of salt
- 2 cups cooking oil
Directions
| 1. | Mix flour, sugar and salt, dig a well in center. Separate the whites from the yolks. Put the yolks in the fountain |
| 2. | Pour in the beer and mix to get a smooth dough. Let stand one hour. |
| 3. | Cut pineapple into chunks |
| 4. | Beat the egg whites until stiff and fold them very gently into batter |
| 5. | Heat up the frying oil. Soak the diced pineapple into the dough so they are well coated |
| 6. | Spoon the batter so as to catch two or three pieces of pineapple and drop in the oil. |
| 7. | Let the beignets brown, turning constantly with a slotted spoon. Take them out of the oil when they are golden brown and place them on absorbent paper |
| 8. | Serve hot, coated in powdered sugar and/or confectioners sugar |
Note
Adapted from: http://www.cuisine-et-saveur.com/desserts/beignets-dananas-239.html
[…] and beignets go so well together. We’ve done one recipe from the Caribbean, and here is one from Côte d’Ivoire, West Africa. I served it for dessert to some friends […]