CAJUN EGGPLANT BEIGNETS

Prep Time: 45 Minutes
Yields: 30 Beignets

Comment:
This is a Cajun variation of the classical beignet. Having such an abundance of fresh vegetables, it seems natural that eggplant and squash have found their way into a beignet batter.

Ingredients:
3 medium-sized eggplants, peeled and diced
oil for deep-frying
2 cups flour
2 tbsps sugar
1 tbsp baking powder
1 pinch cinnamon
1 pinch nutmeg
1 cup milk
2 eggs, beaten
1 tsp vanilla
¼ cup raisins
¼ cup chopped pecans
1 cup powdered sugar

Method:
In a 1-gallon stockpot, cover diced eggplants with cold water. Bring to a rolling boil and cook approximately 30 minutes or until eggplant is very tender. Drain and cool. This should yield approximately one level cup of eggplant. In a home-style frying unit such as a Fry Daddy®, pre-heat oil according to manufacturer’s instructions. In a large mixing bowl, combine flour, sugar, baking powder, cinnamon and nutmeg and mix until all ingredients are well blended. Add eggplant, milk, eggs and vanilla. Using a metal spoon, blend until beignet dough is formed. Add raisins and chopped pecans. Spoon batter into hot oil, one beignet at a time, and cook until golden brown on all sides. NOTE: It is advisable to cook one beignet as a sampler, adjusting seasonings and cooking time if necessary. Continue cooking until all beignets are done.  Remove, drain and dust generously with powdered sugar.