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Fried- Beignets Fromage

Source of Recipe

Annemarie's Cooking School Cookbook


Recipe Introduction

Deep fried puffs

List of Ingredients

1 cup water
8 tablespoons (1 stick) margarine or butter
1 cup flour
4 eggs
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon Dijon mustard
1 cup grated Parmesan cheese
vegetable oil for deep frying



Recipe

Put the water in a heavy saucepan and add the margarine. Stir over low heat with a wooden spoon until the margarine is dissolved and liquid reaches a rolling boil. Don't let it boil for any time as there will be evaporation.
Immediately add the flour all at once, lower the heat and stir with a woooden spoon until the mixture comes away from the sides of the pan and forms a large ball of dough. Then beat in the eggs one by one, making sure each egg is well mixed before adding the next one. Add the seasonings and cheeses and combine them well.
In a deep-fat fryer, put vegetable oil to a depth of 3 inches and let the fat heat to 350 degrees. (Use a fat thermometer-it is the same as a candy thermometer.) Then form the mixture into small balls, using 2 teaspoons; push them off one spoon with the other into hot fat. Fry just a few at a time.
Wait until the beignets are golden brown on both side (they will roll over by themselves) and remove them with a slotted spoon. Drain them on paper towels and serve at once.
Makes about 2 dozen.