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Cheese Beignets

Prep:

Cook:

Serves:

Photo: Great British Chefs
Photo: Great British Chefs

    INGREDIENTS
    250ml water
    50g butter
    70g plain flour
    100g grated Parmesan
    4 eggs
    1/2 tsp English mustard
    Salt and pepper
    Polenta for dusting
    Vegetable oil, for frying

    METHOD

    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

    Method
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