These seem to cry, “Brunch! Brunch!” Take the time to make someone special a Sunday morning treat with a big cup of café au lait, and you won’t regret it. These fritters, a take on beignets, the French Quarter’s most famous doughnut, are a snap to make.

　　

Ingredients

makes 24 fritters

　　1 1/2 cups flour

　　3/4 teaspoon baking powder

　　1/4 teaspoon plus a pinch of salt

　　1/4 cup sugar

　　1 teaspoon ground cinnamon

　　1/2 teaspoon grated nutmeg

　　2 eggs, separated

　　2/3 cup milk

　　1 tablespoon corn oil

　　3 bananas, 1 mashed, 2 diced (about 2 cups)

　　Vegetable oil, for deep-frying

　　Cinnamon sugar (1/2 cup sugar mixed with 1 tablespoon ground cinnamon), for rolling

　　

Step 1

Sift the flour, baking powder, 1/4 teaspoon salt, sugar, cinnamon, and nutmeg into a large bowl. Add the egg yolks and 1/3 cup of milk, and stir to form a smooth paste. Stir in the remaining 1/3 cup of milk and the corn oil. Add all the bananas and mix until the batter is smooth. Allow the batter to rest 30 minutes.

　　

Step 2

Beat the egg whites and the pinch of salt with an electric mixer (or by hand) at high speed until they form stiff peaks. Fold the whites into the batter.

　　

Step 3

Heat 2 inches of vegetable oil in a deep skillet or pot over high heat until it reaches 350°F (the oil should start bubbling pretty quickly when you drop a small amount of batter into it).

　　

Step 4

Drop spoonfuls of batter gently into the oil and fry, turning once or twice, until well browned on both sides, 3–4 minutes. Use a slotted spoon or tongs to remove the fritters from the oil and drain on paper towels. While the fritters are still warm, roll them in cinnamon sugar and serve.

　　Cooks' Note

　　Feel free to substitute an equal amount of another fruit (such as mangoes, nectarines, or plums), though it should be diced, not mashed.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.