Tropical Fruit Beignets

Total Time:
1 hr 45 min
35 min
1 hr
10 min

10 servings

  • For the batter:
  • 2 cups sifted all-purpose flour
  • 1/4 ounce dried yeast (1 packet)
  • 1 teaspoon kosher salt
  • 1/4 cup, plus 1 tablespoon sugar
  • 1 teaspoon ground mace
  • 1 teaspoon ground cinnamon
  • 1/4 cup grapeseed oil
  • 2 egg yolks
  • 1 1/4 cups cold, light beer
  • 3 egg whites
  • For the fruit filling:
  • Canola oil, for deep-frying (enough to submerge the beignets)
  • 1 cup heavy cream
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mace
  • 1 tablespoon granulated sugar
  • 1/4 cup powdered sugar
  • 5 small bananas, peeled, cut in 1/2 crosswise; or 3 regular bananas, peeled, cut in 1/2 lengthwise and again crosswise
  • 1 ripe mango, peeled, cut into 10 strips
  • 10 thick strips pineapple
  • Powdered sugar
  • 20 mint leaves, shredded, for garnish
  • Vanilla-Cinnamon Almibar, recipe follows
  • Vanilla-Cinnamon Almibar:
  • 1 vanilla bean, split in half lengthwise
  • 1 cup sugar
  • 1 cup water
  • 1 stick cinnamon
  • 2 tablespoons fresh-squeezed lime juice
For the fruit filling:
  • Combine the sifted flour, yeast, salt, 1/4 cup of sugar, and the spices in a large bowl. In another bowl, combine the grapeseed oil, egg yolks, and beer. Combine the dry and wet ingredients and whisk until all the lumps are gone.

  • Set a mixer on medium-high speed and in another bowl, whip the 3 egg whites with the remaining tablespoon of sugar to a medium-soft peak. Carefully fold the egg whites into the beer batter. Let this mixture rest covered, at room temperature for 1 hour.

  • In a fryer or deep pot heat the oil to 375 degrees F.

  • Whip the heavy cream by hand or with an electric mixer until it becomes stiff. Set aside.

  • Combine the flour, cinnamon, mace, and granulated sugar. Coat the fruit with this, shaking off the excess. Now dip each piece of fruit into the batter, and drop 1 by 1 into the hot oil. Cook the beignets until they are golden brown. Place them on a large plate lined with paper towels, gently patting them to soak up excess oil.

  • Dust with powdered sugar and serve immediately with the whipped cream topped with mint leaves.

  • For even more flavor, serve drizzled with Almibar Syrup.

Vanilla-Cinnamon Almibar:
  • Combine all of the ingredients in a saucepan, bring them to a boil, then let them simmer uncovered for 15 minutes, until the mixture is slightly golden and syrupy and reduced to about 1 cup. Remove the vanilla bean and cinnamon stick. Refrigerate the syrup. It will keep for up to 2 months.

  • Yield: 1 cup

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    Tropical Fruit Platter

    Recipe courtesy of Robert Irvine