Be the first to Savory beignets are flavored with Cheddar cheese and shallots for an addictive appetizer or side dish. Try adding some garlic powder for an extra punch of flavor.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- Vegetable oil to deep-fry
- 4 Tablespoons unsalted butter
- 2/3 cup water
- 1/2 cup all-purpose flour
- 2 medium eggs, beaten
- 1/2 cup grated Cheddar cheese
- 1 shallot, minced
- Salt and cayenne pepper
Preparation:
Preheat the oil in a deep-fryer or heavy stock pot to 400°F (200°C).
To make the choux pastry, heat the butter and water together in a saucepan until the butter has melted, then bring to a rolling boil. Add the flour all at once. Immediately take the pan off the heat and beat vigorously, until the mixture forms a ball and leaves the sides of the pan. A sturdy wooden spoon works best.
Gradually add the beaten eggs, beating well between each addition, until they are well mixed into the dough; add the Cheddar cheese, shallot, and seasoning.
Carefully slide teaspoonfuls of the choux pastry into the hot oil and deep-fry for 3 to 4 minutes or until golden brown. Drain thoroughly on plenty of crumpled paper towels and serve hot.
Yield: about 15 beignets
Recipe Source: Onions, Onions, Onions by Rosemary Moon (Firefly Books)
Reprinted with permission.
To make the choux pastry, heat the butter and water together in a saucepan until the butter has melted, then bring to a rolling boil. Add the flour all at once. Immediately take the pan off the heat and beat vigorously, until the mixture forms a ball and leaves the sides of the pan. A sturdy wooden spoon works best.
Gradually add the beaten eggs, beating well between each addition, until they are well mixed into the dough; add the Cheddar cheese, shallot, and seasoning.
Carefully slide teaspoonfuls of the choux pastry into the hot oil and deep-fry for 3 to 4 minutes or until golden brown. Drain thoroughly on plenty of crumpled paper towels and serve hot.
Yield: about 15 beignets
Recipe Source: Onions, Onions, Onions by Rosemary Moon (Firefly Books)
Reprinted with permission.
