Alix And Zoya’s Pride Party
This Pride Party Feast is inspired by Zoya and Alix’s food experiences and backgrounds coming together to create a delicious party. These three colorful recipes are easy to whip up and serve to a crowd. Make them all or just make one and add your own personal dishes that are an expression of you!
Tasty Team
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
35 minutes
35 min
Cook Time
30 minutes
30 min
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
35 minutes
35 min
Cook Time
30 minutes
30 min
Ingredients
for 6 servings
Alix’s Easy Banana Donuts
- 6 cups canola oil (1.4 L), for frying
- 2 ripe bananas, peeled and mashed
- 1 cup whole-milk vanilla yogurt (240 mL)
- ¼ cup granulated sugar (50 g)
- 2 ½ cups self-rising flour (315 g), plus more for dusting
For Decorating
- cream cheese frosting
- rainbow sprinkle
Zoya's Spiced Eggplant Wraps
- 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 (250 g)
- 1 cup greek yogurt (245 g)
- 3 roma tomatoes, sliced
- 3 Radishes, thinly sliced
- ½ cup fresh basil leaves (20 g)
- ½ cup fresh mint leaf (20 g)
- ½ cup fresh dill (20 g), torn
Zoya's Shirazi Salad
- 2 cups persian cucumber (240 g), finely chopped
- 1 ½ cups large roma tomatoes (300 g), finely chopped
- 1 cup large red onion (150 g), 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
Preparation
- 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!
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