Cheese Beignets

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makes at least 36.
Serve as canapes or as a starter for 6 served with a salsa or romesco sauce.


  • 180 ml water
  • 75 g butter, chopped
  • 100 g flour, sifted
  • 3 eggs, lightly whisked
  • 1/2 cup grated parmesan cheese
  • 1/2 cup grated gruyere cheese
  • 1 teaspoon sea salt


Place water and butter together in a saucepan and bring to the boil. Remove from the heat and quickly stir in flour, the mixture will come together in a ball away from the sides of the pan. Return to a low heat and continue to stir for a further minute.
Tip the dough into a bowl and allow to cool.
Gradually mix the eggs into the cooled dough, adding a little at a time. Once the eggs are incorporated add cheese and sea salt and mix well.
Heat enough oil in a saucepan to deep fry beignets in batches – about 5 cm deep. Drop teaspoons of mixture into the hot oil and fry until golden. Drain on paper towels.

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