BANANA BEIGNETS (GOGOLA)
These tender banana doughnuts are traditionally prepared for Phagwah (called Holi in India), a Hindu holiday celebrated in Trinidad and Guyana that commemorates the escape of the prince Prahlada from the burning lap of the demoness Holika. A kadhai, an all-purpose domed pot like a Chinese wok, is used to deep-fry a batter of ripe bananas, flour and sugar into plump bites called gogola. The batter is scented with mixed essence, a popular Caribbean flavoring with notes of vanilla, almond and cinnamon. Mixed essence is meant to replicate the scent of the South American tonka bean, which is rare and expensive (and illegal to use as a flavoring in the United States because it contains a chemical the Food and Drug Administration considers dangerous).
Provided by Julia Moskin
Categories easy, quick, main course
Time 40m
Yield About 5 dozen gogolas
Number Of Ingredients 11
Steps:
- Using a potato masher or large fork, mash the bananas in a large bowl. Add extracts and sugar, and mix well.
- In another bowl, mix the flour, baking powder, nutmeg and cinnamon. Combine the flour and banana mixtures and pour in the evaporated milk. Mix until smooth and thick, like waffle batter, adding a little more milk if needed. Set aside to rest for at least 10 minutes or up to 1 hour.
- Heat 2 to 3 inches of vegetable oil in a heavy pot over medium heat to 350 degrees. Drop the batter by heaping teaspoonfuls into the oil until golden brown on both sides, turning once when the edges are firm. Drain on paper towels. Cook just a few at first and taste to make sure that there is enough sugar and that the insides are cooked. If the inside is runny, reduce the heat so the gogolas cook more slowly. Cook remaining batter in batches.
- Serve immediately, or keep warm in a 200-degree oven for up to 2 hours. Sprinkle with powdered sugar just before serving.
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 4 grams, TransFat 0 grams
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Hani Hamad
[email protected]These beignets are so light and fluffy! They're the perfect treat for any occasion.
Teanna Jones
[email protected]I love the simplicity of this recipe. It's just a few basic ingredients and you can have delicious beignets in no time.
Tshegofatso Morobane
[email protected]These beignets are the perfect way to use up overripe bananas. They're also a great make-ahead breakfast or snack.
Bontle Mothwa
[email protected]I've tried this recipe a few times and I can never seem to get the beignets to rise properly. They always end up flat and dense.
Lindsay Machai
[email protected]These were a bit too oily for my taste, but they were still delicious. I'll definitely be making them again, but I'll use less oil next time.
Goutom Sarkar
[email protected]These beignets were a bit too sweet for my taste, but my kids loved them. They're definitely a fun and easy treat to make.
John Quaye Quao
[email protected]I'm not a huge fan of bananas, but I loved these beignets! The banana flavor was subtle and the beignets were perfectly crispy on the outside and fluffy on the inside.
kazora john
[email protected]These beignets are a great way to use up ripe bananas. They're also a fun and easy treat to make with kids.
Nancy Andis
[email protected]I've never made beignets before, but this recipe made it so easy. They turned out perfectly and were a big hit with my family.
Shawn John
[email protected]These beignets are so light and fluffy! They're the perfect treat for any occasion.
Md Sorov
[email protected]I love the simplicity of this recipe. It's just a few basic ingredients and you can have delicious beignets in no time.
hamse Kurtun
[email protected]These beignets are the perfect way to use up overripe bananas. They're also a great make-ahead breakfast or snack.
Evon Henson
[email protected]I've tried this recipe a few times and I can never seem to get the beignets to rise properly. They always end up flat and dense.
Marup Chowdhudhury
[email protected]These beignets were easy to make and tasted great! I used ripe bananas and they added a wonderful sweetness to the beignets.
Girlie Bermoy
[email protected]These were a bit too sweet for my taste, but my kids loved them. They're definitely a fun and easy treat to make.
Maya Karma
[email protected]I'm not a big fan of bananas, but I loved these beignets! The banana flavor was subtle and the beignets were perfectly crispy on the outside and fluffy on the inside.
The tonight game play
[email protected]These beignets were delicious! I made them for a brunch party and they were a huge success. Everyone loved the light and fluffy texture and the sweet banana flavor.
Asad Awan
[email protected]I've made these beignets several times now and they always turn out great. The dough is so easy to work with and the beignets fry up quickly. I love the combination of the sweet banana flavor and the crispy exterior.
Danny-lee Quinn
[email protected]These banana beignets were a hit at my Mardi Gras party! They were so easy to make and turned out perfectly golden and fluffy. I served them with powdered sugar and a side of fruit salad, and they were gone in minutes.