Deep-fried, cheesy beignets make terrific bite-sized canapes and rarely fail to impress. This cheddar beignets recipe includes a sesame dressing which adds a kick to the cheesy filling. You can vary the amount of chilli in the Asian-inspired dressing depending on how mild or hot you like it.

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For the beignets, put the butter, water and sugar into a saucepan. Bring to the boil and add the flour, beating well until you have a smooth ball of paste that has left the sides of the saucepan clean
Remove from the heat and stir in the cheddar, followed by the eggs, one at a time, beating all the time until you have a smooth paste. Season with salt and pepper and set aside
Fill another heavy-based pan one-third full with sunflower oil and place over a moderate heat – do not leave this pan unattended
Checking deep frying oil
Check your oil is hot enough for frying by dipping a wooden chopstick into the pan. If bubbles form around the chopstick, you're ready to cook
Using two spoons, add spoonfuls of the pastry to the pan - take care not to overcrowd the pan. Fry for about 5 minutes or until they are nicely browned and have risen to the surface of the oil
Remove the beignets with a slotted spoon and drain on kitchen paper and keep warm while you fry the rest of the pastry. Grate more cheese over the beignets while they are still warm
For the sesame dressing, blend all of the ingredients in a food processor or blender and season with salt and pepper to taste
Serve the beignets warm with a little dipping pot of the dressing
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Cheddar beignets

  • 50g of butter
  • 150ml of water
  • 1 tsp of sugar
  • 75g of plain flour
  • 50g of Davidstow mature cheddar, finely grated plus 50g extra to serve
  • 2 eggs, beaten
  • sunflower oil, for deep frying
  • salt
  • pepper

Sesame dressing


  1. Heavy based pan
  2. Food processor or blender

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Beignets make great canapes. This cheddar beignets recipe includes a sesame dressing

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