Savory Broccoli Beignets Recipes

SAVORY BROCCOLI SPEARS

Steps:

• In a skillet, saute almonds in butter until golden brown. Remove; set aside. Add remaining ingredients to skillet. Cover; cook over medium heat for 8-10 minutes or until broccoli is crisp-tender. Sprinkle with almonds.

BENNIGAN'S SAVORY BROCCOLI BITES (COPYCAT) RECIPE

Steps:

• In a mixing bowl, beat together the egg and milk then set aside.
• Sift the flour, baking powder, and salt in a large mixing bowl.
• Make a well at the center of the flour mixture, then pour your liquids. Fold until evenly incorporated.
• Add your broccoli, cheese, and bacon. Fold once more until evenly incorporated. Set aside.
• Preheat your oil ready for frying then prepare a basket lined with paper towels.
• Shape your mixture into 2 ounces of balls either using spoons or an ice cream scoop. Deep fry roughly 5 to 7 minutes until golden brown and crispy.
• Drain onto your lined basket, then serve immediately with 3 tablespoons of your favorite dipping sauce per serving.

SAVORY BEIGNETS

Steps:

• Place water and butter in large saucepan. Bring to boil on medium-high heat. Add flour and salt; mix well. Reduce heat to low; cook until mixture forms a ball, stirring constantly. Remove from heat.
• Add eggs, one at a time, stirring until well blended after each addition. Stir in cheese.
• Heat oil in heavy 3-qt.saucepan or deep-fryer on medium heat to 350°F. Carefully add rounded teaspoonfuls of batter, a few at a time, to hot oil. Cook until golden brown, turning once. Drain on paper towels.

SAVORY BROCCOLI BEIGNETS

Steps:

• Preheat 2 inches of Oil in a large Dutch oven to 360 degrees F.
• For the Beignets.
• Combine the Flour, Baking Powder, and Salt in a large bowl and whisk together. Add the Eggs and Milk, and mix until combined. Fold in the Broccoli.
• Scoop out the beignets and drop into the oil, frying until golden brown and crisp. Drain on paper towel lined plates and season with salt immediately.
• For the Dipping Sauce.
• Whisk together ingredients until combined and adjust seasoning as needed.

NUTELLA CREAM-STUFFED BEIGNETS

Steps:

• Note: the estimated time does not include refrigerating overnight.
• Whisk together flour, baking powder, and salt in a bowl.
• In a separate large glass bowl, whisk together evaporated milk, melted butter, sugar, egg and vanilla.
• Heat water in a liquid measuring cup in the microwave in 30 second increments until a thermometer reads 110°F Add the yeast and whisk until dissolved.
• Gradually whisk the yeast mixture into the evaporated milk mixture.
• Add 2 cups of flour to the wet mixture and stir by hand with a rubber spatula.
• Add remaining 1 ½ cups flour and stir to combine.
• Cover the glass bowl with plastic wrap and refrigerate 8 hours or overnight.
• Heat about 2 inches of oil in a Dutch oven to 375°F.
• Add the heavy cream to a large bowl and beat with a hand mixer until it forms medium peaks.
• Add the Nutella to a large bowl and beat on medium for 15 seconds just to loosen it up.
• Fold the whipped cream into the Nutella in 3 batches using a spatula. Transfer the mixture to a pastry bag fitted with a #803 tip. Set aside in the fridge.
• Punch down dough and turn out onto a lightly floured surface.
• Roll out the dough to a 15-inch circle, about 1/8 inch thick.
• Trim the circle into a 12" square.
• Cut 20 squares that are 2 ½ inches each.
• When the oil is ready, fry the beignets in batches of 4 for 2 minutes per side until golden brown.
• Drain the beignets on a paper towel lined sheet tray.
• Poke a lollipop stick or chopstick into one side of the beignets, insert the piping tip and fill with the Nutella cream.
• Dust heavily with confectioners' sugar and enjoy!