Cheese beignets
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Beignets are a type of deep-fried fritter. In this beignet recipe from Tom Aikens, they are made with a choux pastry, flavoured with lots of Parmesan, and piped into little balls. They make wonderful canapés, but can also be great partners to soups, stews, pasta and other meals. If you want to make these beignets vegetarian, choose a vegetarian cheese as a substitute for the Parmesan, such as Old Winchester.
First published in 2015
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Ingredients
Metric
Imperial
SAVE RECIPE
Equipment
- Thermometer
- Deep-fryer
- Piping bag with plain nozzle
Method
1
Bring the water to a simmer with the butter, then remove from the heat and add the flour
- 250ml of water
- 50g of butter
2
Cook slowly for about 8 minutes until the mixture leaves the sides of the pan
3
Remove the mixture from the heat and stir in the grated Parmesan. Separate 3 of the eggs and add 3 egg yolks and 1 whole egg along with the mustard, salt and a generous amount of pepper
- 100g of Parmesan
- 4 eggs
- 1/2 tsp English mustard
- pepper
- salt
4
Pipe balls of the mixture onto a tray of polenta and coat the beignets. Heat the deep-frying oil to 180°C and fry the beignets in a deep-fat fryer or using a large pan for 2 minutes until crisp. Drain well on a paper towel before serving
- polenta for dusting
- vegetable oil
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