Cheese Herb Beignets Recipes

SAVORY CHEESE BEIGNETS

Savory Cheese Beignets image

Make and share this Savory Cheese Beignets recipe from Food.com.

Provided by anme7039

Categories Lunch/Snacks

Time 35m

Yield 5 beignets each, 10 serving(s)

Number Of Ingredients 8

Ingredients

1 cup water
1/4 cup butter
1 1/4 cups flour
1/2 teaspoon salt
3 eggs
2 cups cheese
italian seasoning (optional)
oil (for frying)

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.

Nutrition Facts : Calories 194.4, Fat 11.8, SaturatedFat 6.9, Cholesterol 90.1, Sodium 389.1, Carbohydrate 13.9, Fiber 0.4, Sugar 0.2, Protein 8

CHEESE & HERB BEIGNETS

Cheese & Herb Beignets image

I've made plenty of batches of the sweet beignets but savory ones are a new territory. The amount of fresh herbs was greatly reduced. The original recipe called for one half cup of parsley, another half cup of chervil and one bunch of chives. I used a mix of curly and flat leaf parsley, chives, small amount of fresh basil, chervil and a small amount of lovage. The beignets are best eaten as soon as they are made because they don't taste all that great as leftovers. FREE PASS to indulge! Was suggested on the website to serve with tomato relish. From FoodToLove.co.nz.

Provided by C G @Celestina9000

Categories Other Appetizers

Number Of Ingredients 8

Ingredients

60 gram(s) butter (about 3 1/2-4 tablespoons butter)
1/2 cup(s) water
1/2 cup(s) flour
1/2 teaspoon(s) salt
2 - eggs
1 cup(s) grated cheddar cheese (i used an extra sharp white cheddar, finely grated)
1/2 cup(s) finely minced fresh herbs: chives, parsley, chervil (reduced significantly but add more if desired)
- oil suitable for high heat frying

Steps:

Combine butter and 1/2 cup water in a saucepan. Note: a non-stick saucepan works best. Heat on LOW until butter melts. Bring *almost* to boiling point (DO NOT boil).
Sift flour and salt together in a small prep bowl. Add to butter/water mixture all at once; stirring to combine. Cook, stirring, 1 minute, until mixture leaves the sides of the saucepan and forms a ball around the spoon. If you're using a non-stick this step will only take about 15 seconds. Remove saucepan from heat. Transfer mixture to bowl. [*Cool] about 15 minutes. *Reminder: the mixture has to be cool enough so that when you add the eggs in the next step, the eggs won't scramble!
Using an electric mixer, add eggs one at a time, beating well after each addition, until thick, smooth and glossy. Stir in cheese and herbs. Season to taste.
Heat oil in a heavy pan, until very hot. Using an oiled 1 1/2 " diameter cookie scoop or similar, scoop mixture into the hot oil. Cook in batches for 3-4 minutes, until puffed and golden all over; turning often to brown evenly. Transfer with slotted spoon to drain on paper towel. Serve immediately.

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