“This beignet recipe is an adaptation of my late grandmother’s plantain fritters. She would make it for me every Saturday morning on her days off from work, so it always reminds me of home.”
— Adrian Forte, Yawd
Make this: Chef Adrian Forte's plantain beignets
Sweet and crispy, this plantain beignet recipe from Adrian Forte works well as a light dessert or a tasty treat for any time of day.
Serves 4
Preparation time 10 minutes
Cooking time 15 minutes
Ingredients
Plantain custard
- 1 cup ripe plantain purée (poached)
- 100 g white sugar
- 1 tsp vanilla extract
- 4 egg yolks
- 700 ml melted butter (warm)
Plantain dough
- 1 cup ripe plantain purée (poached)
- 2 cups egg whites
- 2 cups flour
- ½ cup 35 per cent cream
- 1 Tbsp instant yeast
- ¼ cup sugar
- 1 quart vegetable oil for frying
Method
- In a large bowl, dissolve yeast in warm, 35 per cent cream. Add sugar, and egg whites, and blend well.
- Mix in 2 cups of the flour and beat until smooth. Cover and chill for up to 24 hours.
- In a blender, add plantain, white sugar, vanilla extract and egg yolks and blend until combined.
- Once combined, slowly incorporate melted butter until mixture has emulsified.
- Remove dough from fridge and let it come to room temperature before frying (about 20 minutes).
- Using a spoon or ice cream scoop, portion each beignet into 2-oz balls.
- Fry in 360 F hot oil until golden brown (8-10 minutes). If beignets do not pop up, the oil is not hot enough.
- Drain onto paper towels and fill with warm plantain custard. Shake confectioners’ sugar on hot beignets. Serve warm and enjoy.
