Heat about 2 inches vegetable oil in a large skillet over medium-high heat until a thermometer registers 375 degrees.
Meanwhile, whisk the flour, baking powder, salt, 1/4 teaspoon cinnamon and 1/3 cup granulated sugar in a large bowl.
Whisk the egg, milk, mashed banana and 2 Tablespoons vegetable oil in another bowl. Add the banana extract, if desired. Combine the remaining 1/2 cup granulated sugar and 1 teaspoon cinnamon in a shallow bowl and set aside.
Whisk the banana mixture into the dry ingredients just until moistened.
Working in batches, drop rounded teaspoonfuls of dopugh into the hot oil and fry until golden brown, about 15 seconds per side. Remove with a slotted spoon and drain on paper towels, then roll in cinnamon sugar while still warm.
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|Serving Size: 1 beignet (32g)|
|Recipe Makes: 30 beignets|
|Calories from Fat: 9 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 7.2mg||2 %|
|Sodium 27.5mg||1 %|
|Potassium 44mg||1 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 19.3g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 99
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