Cheese beignets

  • Time cooking time: 15-20 minutes
  • Yield serves: 8


    1 cup water 1/2 cup butter, cut into pieces
    1 cup 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.
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