Ingredients Jump to Instructions ↓

  1. Vegetable oil to deep-fry

  2. 4 Tablespoons unsalted butter

  3. 2/3 cup water

  4. 1/2 cup all-purpose flour

  5. 2 medium eggs, beaten

  6. 1/2 cup grated Cheddar cheese

  7. 1 shallot, minced

  8. Salt and cayenne pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oil in a deep-fryer or heavy stock pot to 400°F (200°C).

  2. 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.

  3. 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.

  4. 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.

  5. Yield: about 15 beignets Recipe Source: Onions, Onions, Onions by Rosemary Moon (Firefly Books)

  6. Reprinted with permission.


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