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Photo: Great British Chefs
70g plain flour
100g grated Parmesan
1/2 tsp English mustard
Salt and pepper
Polenta for dusting
Vegetable oil, for frying
Melt the butter in the water in a pan over a low heat and then bring the water to a simmer. As soon as it starts to boil, remove it from the heat and stir in the flour.
Return to the heat and cook slowly, stirring, until the mixture leaves the sides of the pan.
Remove the mixture from the heat and stir in the grated Parmesan. Separate 3 of the eggs and add 3 egg yolks and 1 whole egg along with the mustard, salt and a generous amount of pepper.
Pipe or spoon balls of the mixture onto a tray of polenta and coat the beignets.
Heat the deep-frying oil to 180°C — a cube of bread should brown in 60 seconds when cooked in there — and fry the beignets in a deep-fat fryer or using a large pan for 2 minutes until crisp.
Drain well on a paper towel before serving.
Recipe courtesy of www.greatbritishchefs.com