Growing Chefs! Ontario Pawpaw Beignets

Pawpaw Beignets

Pawpaw fruit is one of the most unique native fruits that you can have in Canada. They have a custard like texture that has hints of vanilla, banana and mango. These treasures can be found in mid to late October, though they have a short season their pulp freezes very well.
Serves 8 to 10
1 cup all purpose flour2 teaspoons baking powder1/4 teaspoon salt1 cup pawpaw puree3 eggs2 teaspoons sugar1 teaspoon vanilla extract Oil for frying Cinnamon sugar for garnish
Measuring spoonsMeasuring cupsMixing bowls of various sizesStand mixer with paddle attachementSpatulaSieveThermometerLarge pot or deep fryerCutting boardSpoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cut the pawpaw in half and remove the large seeds. Push the pawpaw flesh through a sieve to transform it into a silky puree. Alternatively if you have a large amount you can put it in a food processor or blender.

Measure out the dry ingredients into one bowl; the flour, baking powder and salt.

Measure out the puree and sugar into a medium bowl. Cook over medium high heat until the mixture has come up to a boil and sugar is dissolved.

Remove the mixture from the heat and let cool slightly. Add in the eggs one at a time and the vanilla.

Get Cooking!

Prepare a large pot and heat oil to 350°F, or alternatively set a deep fryer at 350°F. Add 3 – 4 inches of oil in the pot.

Once oil has heated through, add batter 1 tablespoon at a time and fry the beignets until golden brown, about 3 minutes.

Drain on paper towels, and toss with cinnamon sugar while hot.