Name: Gruyère-and-Parmesan Beignets
Yield: 6
Ingredients: 1/2 c. unsalted butter -; 1 c. all-purpose flour -; 1 1/4 c. finely grated Gruyère cheese -; 1 1/2 c. finely grated Parmesan cheese -; 4 large eggs -; Coarse salt -; Vegetable oil -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Gruyère-and-Parmesan Beignets

1. 1/2 c. unsalted butter -

2. 1 c. all-purpose flour -

3. 1 1/4 c. finely grated Gruyère cheese -

4. 1 1/2 c. finely grated Parmesan cheese -

5. 4 large eggs -

6. Coarse salt -

7. Vegetable oil -

How to cook deliciously - Gruyère-and-Parmesan Beignets

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Fill a large heavy-bottomed pot 4 inches high with oil. Heat oil until it reaches 350 degrees F 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.Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.