Cheese And Onion Beignets Recipes

CHEESE AND ONION BEIGNETS

Steps:

• Preheat the oil in a deep-fryer or heavy stock pot to 400°F
• To make the 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.
• Gradually add the beaten eggs, beating well between each addition, until they are well mixed into the dough; add the Cheddar cheese, shallot, and seasonings.
• 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 paper towels and serve hot.
• NOTE: Make sure your frying oil is hot enough. If it is not hot enough, you will end of with greasy greasy food! First thing you learn about frying food as a Southerner. Start your oil hot and keep it hot! :).

CHEESE AND ONION BEIGNETS

Steps:

• Preheat the oil in a deep-fryer or heavy stock pot to 400°F (200°C). 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. 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. 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. Yield: about 15 beignets

SAVORY CHEESE BEIGNETS

Steps:

• add water and butter to a pot. Bring pot to boil then add flour and salt and mix until a ball forms stirring all.
• Remove from heat and add egg on at a time stirring very very well, then add cheese.
• Deep fry in hot oil, around 350 F, by large TBS until browned.