Monday, February 20, 2017
Beignet don't have to be sweet do they? I used them in my Crazy Ingredient Challenge with ripe Bananas and Onions and they were awesome with a spicy sauce. Sweet and savory in each bite.
Wednesday, February 26, 2014
Friday, January 31, 2014
One of the recipes that my hubby always wanted to make was Beignets using Black-eyed Beans (or peas). He said growing up in Togo, West Africa they would take Black-eyed Peas to the mill to be ground and then they would use the flour to make the Beignets. These Beignets were called Gawoo in Ewe or Beignet de Haricot in French.
Wednesday, March 27, 2013
My husband was just in Louisiana and loved it. When he got home he told me about an appetizer that he had eaten that reminded him of some of the food that he ate in Togo. We made them a few days after he got home and had to go back to the drawing board. We made them again on Sunday and they turned out great. The second batch we add plantains to them and as I love plantains this was just perfect. My next goal is to see how the taste when they are baked instead of fried.
1 cup white corn meal *
1/8 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp oil ( I used olive oil)
3/8 cup water
1 ripe plantain (optional)
oil for frying
Mix all ingredients except plantains together. I mixed them together with my hand but you could use a beater. Let sit for approx 10 minutes. Add plantain and mix thoroughly. Roll into approx 1 inch balls.
Heat oil in pan ( you want enough oil so that at least 3/4 of the balls are covered). Place balls into oil and fry until a golden brown colour. Enjoy.
These will have a crisp outer coating with a soft middle. Try not eat just one. I dare you.
We did notice that they stuck slightly to the bottom but floated after you loosened them.
* these would also work with corn flour.
`*.¸.*✻✿*.¸.*✻ Enjoy your day....`*.¸.*✻✿*.¸.*✻
Links: Top Recipe Showcase, In and Out of the Kitchen, Tried and True Recipes , Tasty Thursdays