Cheese Beignets Recipe from Vegetarian Times Fast and Easy

Monday, June 30th, 2008

Cheese Beignets Recipe from Vegetarian Times Fast and Easy

I’ve been a subscriber to Vegetarian Times for a long time. I get plenty of great ideas from the pages of the magazine so I was happy to see Vegetarian Times Fast and Easy Great Food You Can Make in Minutes. There are fresh and unique recipes for every meal of the day and include everything from Spicy Sloppy Joes and Garlicky Tofu and Spinach over Pasta to Mango Ginger Pudding. Even the salads seem hearty and appealing such as Asian Chopped Salad, Romaine Salad with Avocado “Caesar” Dressing and Strawberry Salad with Gorgonzola Dressing.

This recipe for Cheese Beignets is no “rabbit food,” but a tantalizing starter that is sure to impress. You could make it as a snack or for as an appetizer for even a non-vegetarian meal.

Cheese Beignets
serves 8

2 cups unbleached all-purpose flour
1/2 cup finely minced fresh sage
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1 tablespoon olive oil
1/2 - 1 teaspoon hot sauce, to your taste
1/2 cup grated hard cheese, such as Parmesan or pecorino
Vegetable oil for frying
Corse salt, for sprinkling
Cayenne or smoked paprika, for dusting

1. Sift together flour, sage, baking powder and salt in a medium-sized bowl.

2. Whisky together eggs, olive oil and hot sauce in a large bowl. Gradually stir in flour mixture. Add 3/4 cup water a little at a time, combining will until dough is thick. Fold in cheese.

3. Press dough into 1/2-inch-thick rectangle on well-floured work surface. Cut into 1 1/2 inch squares.

4. Pour vegetable oil into large skillet to depth of 1/2 inch, and heat over medium heat until small piece of dough sizzles gently in oil(the dough should not brown immediately).

5. Place beignet squares in oil, taking care not to overcrowd )you may need to fry in batches). Fry 3 minutes on each side, or until browned and done throughout. Remove with a slotted spoon to paper towels to drain. Sprinkle immediately with coarse salt. Right before serving, dust with cayenne.

——Amy Sherman

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