Alix And Zoya’s Pride Party

Name: Alix And Zoya’s Pride Party
Total time: 70
Yield: 6
Ingredients: 6 cups canola oil, for frying; 2 ripe bananas, peeled and mashed; 1 cup whole-milk vanilla yogurt; ¼ cup granulated sugar; 2 ½ cups self-rising flour, plus more for dusting; cream cheese frosting; rainbow sprinkle; 2 large eggplants, cut into ¼-inch (6 mm)-thick rounds; 1 teaspoon kosher salt, plus more to taste; ½ teaspoon freshly ground black pepper; 1 teaspoon garlic powder; 1 teaspoon ground turmeric; 1 teaspoon paprika; 2 tablespoons olive oil, plus more as needed; 6 pieces pita bread; 1 cup hummus; 1 cup greek yogurt; 3 roma tomatoes, sliced; 3 Radishes, thinly sliced; ½ cup fresh basil leaves; ½ cup fresh mint leaf; ½ cup fresh dill, torn; 2 cups persian cucumber, finely chopped; 1 ½ cups large roma tomatoes, finely chopped; 1 cup large red onion, finely chopped; 2 tablespoons dried mint; 4 tablespoons lime, juiced; 2 tablespoons olive oil; 2 teaspoons kosher salt, plus more to taste; 1 teaspoon freshly ground black pepper

Recipe by Kelly Paige from tasty.co

Snacks 1 Hr. 10 Mins.

Ingredients

6 servings

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6 cups canola oil, for frying
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2 ripe bananas, peeled and mashed
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1 cup whole-milk vanilla yogurt
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¼ cup granulated sugar
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2 ½ cups self-rising flour, plus more for dusting
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cream cheese frosting
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rainbow sprinkle
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2 large eggplants, cut into ¼-inch (6 mm)-thick rounds
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1 teaspoon kosher salt, plus more to taste
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½ teaspoon freshly ground black pepper
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1 teaspoon garlic powder
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1 teaspoon ground turmeric
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1 teaspoon paprika
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2 tablespoons olive oil, plus more as needed
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6 pieces pita bread

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1 cup hummus
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1 cup greek yogurt
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3 roma tomatoes, sliced
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3 Radishes, thinly sliced
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½ cup fresh basil leaves
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½ cup fresh mint leaf
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½ cup fresh dill, torn
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2 cups persian cucumber, finely chopped
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1 ½ cups large roma tomatoes, finely chopped
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1 cup large red onion, finely chopped
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2 tablespoons dried mint
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4 tablespoons lime, juiced
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2 tablespoons olive oil
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2 teaspoons kosher salt, plus more to taste
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1 teaspoon freshly ground black pepper

Instructions

Make Alix’s Easy Banana Donuts: Add the canola oil to a large Dutch oven and heat over medium-high heat until the temperature reaches 350°F (180°C).
In a large bowl, whisk together the bananas, yogurt, milk, and sugar. Stir in the flour until just combined.
Turn the dough out onto a floured surface and knead for about 1 minute, until all the flour has been incorporated.
Roll the dough into 2-tablespoons balls; you should have about 24.
Working in batches to avoid overcrowding the pot, fry the donuts in the hot oil until golden brown and cooked through, 3–4 minutes. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Repeat with the remaining donuts.
Let the donuts cool slightly, then spread a bit of cream cheese frosting on top of each and garnish with rainbow sprinkles.
Make Zoya’s Spiced Eggplant Wraps: Season the eggplant slices on both sides with salt. Let sit for 5 minutes, until moisture begins to appear on the surface.
In a small bowl, whisk together 1 teaspoon kosher salt, ½ teaspoon black pepper, the garlic powder, turmeric, and paprika.
Blot the eggplant slices of excess water with paper towels, then season on both sides with the spice mixture.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Working in batches, add the eggplant slices in a single layer and cook until browned and tender, 3–4 minutes per side. Repeat with the remaining eggplant slices, adding more oil as needed.
To assemble the wraps, spread a few tablespoons of hummus and labne over a piece of lavash bread. Top with some of the grilled eggplant, tomato, radish, basil, mint, and dill. Tightly wrap up. Repeat with the remaining ingredients to make 6 wraps total.
Make Zoya’s Shirazi Salad: In a large bowl, toss together the cucumbers, tomatoes, red onion, mint, lime juice, olive oil, salt, and pepper until well-combined. Season with more salt and pepper to taste.
Serve immediately.
Enjoy!