BANANA BEIGNETS (GOGOLA)

Banana Beignets (Gogola) image

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

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Ingredients

5 very ripe bananas (brown, not black)
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
3/4 cup sugar
3 cups flour
1 1/2 teaspoons baking powder
1 large pinch freshly grated nutmeg
1 large pinch ground cinnamon
1/4 cup (or more) evaporated milk
Vegetable oil for frying
Powdered sugar (optional)

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