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
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.
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 10 teaspoons of the
cheese mixture into the oil. Do not crowd as they double in size and self
rotate while cooking.
Fry for 6 to 8 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.