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
