Savory Beignets Recipes
GRUYERE-AND-PARMESAN BEIGNETS
This delicious beignet recipe is courtesy of chef April Bloomfield.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 60 beignets
Number Of Ingredients 7
Steps:
- In a large pot over medium-high heat, bring 1 cup water and butter just to a boil. Whisk in flour and stir with a spatula to blend completely. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment.
- Add cheeses and mix on high speed until well combined. With mixer on low, add eggs, one at a time, mixing well after each addition; season with salt. Transfer batter to refrigerator and let chill for 30 minutes.
- Drop tablespoon-size balls of batter about 1-inch apart onto 12-by-2-inch pieces of parchment paper; refrigerate until ready to serve, up to 3 days. Beignets may also be frozen for up to 1 month.
- Fill a large heavy-bottomed pot 4 inches high with oil. Heat oil until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place entire piece of parchment into hot oil. Using tongs, carefully remove parchment from oil and discard. Fry beignets until golden and crisp, 3 to 5 minutes. Serve immediately.
SAVORY BEIGNETS
Get a taste of the Big Easy with these Savory Beignets. Made with sharp cheddar cheese, these Savory Beignets are made with a classic cream puff dough.
Provided by My Food and Family
Categories Baking Ingredients
Time 40m
Yield Makes about 4 doz. or 12 servings, about 4 beignets each.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 220, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 250 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 0 g, Protein 7 g
SAVORY BUCKWHEAT BEIGNETS
Provided by Florence Fabricant
Categories project, dessert
Time 45m
Yield about 40
Number Of Ingredients 10
Steps:
- Blend yeast with 2 tablespoons milk, the sugar and egg in bowl of electric mixer. When mixture is bubbly, add remaining milk, buckwheat flour, bread flour and salt, and mix with a dough hook at low speed until dough is elastic. Add butter a tablespoon at a time, and mix well to make a soft, springy dough.
- Transfer dough to lightly buttered bowl, cover, and refrigerate until doubled, about 3 hours. Remove from refrigerator and punch down.
- Dust work surface with buckwheat flour, and roll dough to 1/2-inch thickness. Cut into rounds 1 inch in diameter or into 2-by- 1/2-inch rectangles. Scraps can be rerolled. Allow cut dough to rest 30 minutes.
- Heat oil to 300 degrees in a deep pan. Fry beignets in small batches until brown, about 30 seconds per side. Drain on paper towels, and cool 10 minutes before serving, with caviar and creme fraiche, if desired.
Nutrition Facts : @context http, Calories 47, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 29 milligrams, Sugar 1 gram, TransFat 0 grams
SAVORY CHEESE BEIGNETS
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
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
SAVORY BROCCOLI BEIGNETS
Mario Batali's deep-fried vegetable fritters with creamy dipping sauce are impossible to resist! Just saw this on the Chew and had to share. You could switch this out and use cauliflower or sweet potato, whatever you want.
Provided by Sharon123
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 260, Fat 12.7, SaturatedFat 4.2, Cholesterol 50.3, Sodium 454, Carbohydrate 31, Fiber 2.1, Sugar 3.1, Protein 6.8
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- 1. In the bowl of a stand mixer, whisk together the water, yeast and a pinch of sugar. Let it rest for 5 minutes, until foamy. Add the softened butter cut into large pieces, the warmed milk, 1/4 cup sugar and egg.
- 2. Add 2 cups of flour, salt and baking powder. Beat on low speed, adding more flour (up to 1 ½ to 2 cups more) until you have a soft, slightly sticky dough. Scrape down the sides of the bowl, sprinkle with a bit more flour, cover with plastic wrap and let rest at a warm room temperature for 1 hour and 30 minutes.
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