1 cup water 1/2 cup unsalted butter, cut into pieces 1 cup
all-purpose flour 4 large eggs 1 cup grated Swiss cheese 1/2
teaspoon salt 1/4 teaspoon ground white pepper 1/8 teaspoon grated
nutmeg 1/8 teaspoon cayenne pepper 2 cups parsley sprigs, cleaned and
dried 2 cups tomato basil sauce oil for deep frying
In a medium
saucepan, heat water and butter to a simmer. Add flour all at once and stir
vigorously with a wooden spoon over low heat until mixture no longer sticks to
pan and forms into a ball. Remove from heat. Beat eggs in thoroughly, one
by one until mixture is smooth. Mix in the cheese and seasonings. Transfer
cheese mixture to a mixing bowl. Heat the oil in a deep fryer to 350 degrees.
Carefully fry half of the dry parsley sprigs for about 10 to 12 seconds.
Transfer to a plate on a paper towel. Repeat with remaining parsley. Season
with salt. Spoon about 5 or 6 tablespoons of the cheese mixture into the
oil. Do not crowd as they double in size and self rotate while cooking. Fry for
8 to 10 minutes until golden brown. Drain on absorbent paper. Keep beignets
in a warm oven while frying the remaining. Arrange the warm cheese beignets on
a platter with the fried parsley. Serve with hot tomato basil. Note: If
served as hors d'oeuvres, fry teaspoonfuls of the cheese mixture.