Strawberry and Banana Beignets from Hotel Monteleone


3 Cups of Flour

1 ½ Cups of Corn Starch

3 Tablespoons of Baking Powder

½ Teaspoon of Salt

3 Cups of Water

¼ Cup of Olive Oil Blend

½ Teaspoon of Vanilla Extract

½ Teaspoon of banana Oil(Optional)

2 Drops of Red & 1 Drop of Yellow Food Color(Optional)

Powder Sugar to taste

1 pint of whole fresh Ponchatoula Strawberries(washed and dried)

2 bananas peeled and cut into 6 pieces.


In a small bowl mix flour, baking powder, and salt. Once dry ingredients are mixed

well, whisk in water, olive oil, vanilla extract, and the optional ingredients(banana oil

& food color). Mix until all ingredients are blended together to form a batter.

Place strawberries and banana pieces on the end of a small skewer individually. Dip

skewered fruit into the batter. Drop fruit, completely covered by batter, into a 350F deep fryer

and fry for approximately 3 minutes or until golden brown. Place fruit beignets in a

plate and dust with powder sugar.

This batter may be used with bananas, strawberries, and any fruit or fruit pieces.

Ponchatoula Strawberry and Banana Beignets