Cheese & Herb Beignets Recipe

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Cheese & Herb Beignets

C G

By
@Celestina9000

I've made plenty of batches of the sweet beignets but savory ones are a new territory. The amount of fresh herbs was greatly reduced. The original recipe called for one half cup of parsley, another half cup of chervil and one bunch of chives. I used a mix of curly and flat leaf parsley, chives, small amount of fresh basil, chervil and a small amount of lovage. The beignets are best eaten as soon as they are made because they don't taste all that great as leftovers. *FREE PASS* to indulge! Was suggested on the website to serve with tomato relish. From FoodToLove.co.nz.


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Serves:

Yield: 15-20 beignets

Prep:

10 Min

Cook:

15 Min

Method:

Deep Fry

Ingredients

60 g
butter (about 3 1/2-4 tablespoons butter)
1/2 c
water
1/2 c
flour
1/2 tsp
salt
2
eggs
1 c
grated cheddar cheese (i used an extra sharp white cheddar, finely grated)
1/2 c
finely minced fresh herbs: chives, parsley, chervil (reduced significantly but add more if desired)
oil suitable for high heat frying

Directions Step-By-Step

1
Combine butter and 1/2 cup water in a saucepan. Note: a non-stick saucepan works best. Heat on LOW until butter melts. Bring *almost* to boiling point (DO NOT boil).
2
Sift flour and salt together in a small prep bowl. Add to butter/water mixture all at once; stirring to combine. Cook, stirring, 1 minute, until mixture leaves the sides of the saucepan and forms a ball around the spoon. If you're using a non-stick this step will only take about 15 seconds. Remove saucepan from heat. Transfer mixture to bowl. [*Cool] about 15 minutes. *Reminder: the mixture has to be cool enough so that when you add the eggs in the next step, the eggs won't scramble!
3
Using an electric mixer, add eggs one at a time, beating well after each addition, until thick, smooth and glossy. Stir in cheese and herbs. Season to taste.
4
Heat oil in a heavy pan, until very hot. Using an oiled 1 1/2 " diameter cookie scoop or similar, scoop mixture into the hot oil. Cook in batches for 3-4 minutes, until puffed and golden all over; turning often to brown evenly. Transfer with slotted spoon to drain on paper towel. Serve immediately.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: Cajun/Creole
Dietary Needs: Vegetarian