Description
A Dutch tradition: beignets for New Year’s Eve! Fruity low FODMAP pineapple and banana beignets. Gluten-free and lactose-free.
Ingredients
Scale
- 125 ml (1/2 cup) lactose-free milk
- 2 eggs, at room temperature
- A pinch of salt
- 4 tbsp sguar
- 1 tsp vanilla extract
- 125 g (1 cup) gluten-free self-raising flour
- 3 bananas
- 1 can pineapple slices
- 2 bottles of sunflower oil
- A cooking thermometer
Instructions
- Mix the eggs and the milk together.
- Add salt, sugar, vanilla extract and self-raising flour. Whisk with a whisk until you have a smooth mixture.
- Cut the bananas in 4 pieces each and drain the slices of pineapple well.
- Heat the sunflower oil in a pan until it reaches 180 degrees.
- Dip a piece of banana or a slice of pineapple in the batter and put into the oil using a heat-proof spatula. Fry 2-3 minutes per side until they are golden brown.
- Take the beignets out of the oil with the spatula. And put into a strainer covered with paper kitchen towel.
- Repeat this until no batter is left. I made 10 banana beignets and 8 pineapple beignets with the batter. Serve with some powdered sugar on top.
- Prep Time: 40 min
- Category: Party snacks
- Method: Deep-frying
- Cuisine: Dutch
