also be served as hors d'oeuvres.
1 cup water 1/2 cup butter, cut into
1 cup flour
4 large eggs
1 cup grated Swiss cheese
1/4 teaspoon ground white pepper
1/8 teaspoon grated
1/8 teaspoon cayenne pepper
2 cups parsley sprigs, cleaned and
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.
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
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
Note: If served as hors d'oeuvres, fry teaspoonfuls of the cheese