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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Lori Villalobos
[email protected]These beignets were a bit too sweet for my taste. I think I'll use less sugar next time.
Abib Hosen
[email protected]I'm not a big fan of bananas, but I loved these beignets. The banana flavor was subtle and not overpowering.
Luis Diaz
[email protected]These beignets were the perfect treat for my sweet tooth. They were so delicious and satisfying.
Hyderabadi Vlogers
[email protected]The beignets were a little too dry for my taste. I think I'll add more milk next time.
Willam Dean
[email protected]I made these beignets for a brunch party and they were a huge hit. Everyone loved them!
Ashfaq Shahbaz
[email protected]These beignets were amazing! I'll definitely be making them again and again.
Tul Gurung
[email protected]The beignets were a little too dense for my taste. I think I'll add more baking powder next time.
Evi Suina
[email protected]I'm not a fan of frying food, so I baked the beignets instead. They were still delicious, but they didn't have the same crispy exterior.
Nodi Akter
[email protected]These beignets were the perfect way to start my day. They were light and fluffy, and the banana flavor was just right.
Urijah Villagomez
[email protected]The beignets were a little greasy for my taste. I think I'll drain them on paper towels next time.
Shaif khan Shadin
[email protected]I'm not a big fan of bananas, but I loved these beignets. The banana flavor was subtle and not overpowering.
Miog Phone
[email protected]These beignets were so easy to make! I had them ready in under 30 minutes.
Favour Adanna Raymond
[email protected]The beignets were a little too sweet for my taste. I think I'll use less sugar next time.
steelshot
[email protected]I didn't have any bananas on hand, so I used apples instead. They were still delicious!
Carlos Loots
[email protected]I was skeptical about frying the beignets, but they turned out perfectly. I used a deep fryer and cooked them for about 2 minutes per side. They were golden brown and cooked through.
Lethabo Tompa
[email protected]These beignets were a hit at my Mardi Gras party! They were light and fluffy, with a crispy exterior and a gooey banana center. I'll definitely be making them again.