Cheddar Beignets

Cheddar Beignets

Difficulty Medium
Servings 12 Beignets


  • 100 g mature cheddar (finely grated)
  • 50 g butter
  • 150 ml water
  • 1 tsp sugar
  • 75 g plain flour
  • 2 eggs (beaten)
  • 100g g mature cheddar (for topping) (finely grated)
  • Salt & Pepper
  • Sunflower oil (for deep frying)
  • 1 Jar Baxters Caramelised Onion Relish

Baxters Ingredients


  • For the beignets, put the butter, water and sugar into a pan.
  • Bring to the boil and add the flour, beating well until you have a smooth ball of paste that has left the sides of the saucepan clean.
  • Remove from the heat and stir in the cheddar.
  • Followed this with the eggs, one at a time, beating all the time until you have a smooth paste.
  • Season with salt and pepper and set aside.
  • Fill another heavy-based pan one-third full with sunflower oil and place over a medium heat – do not leave this pan unattended.
  • Test the heat of the oil by adding a small piece of batter.
  • Using two spoons, add spoonfuls of the pastry to the oil, taking care not to overcrowd the pan.
  • Fry for about 5 minutes or until they are nicely browned and have risen to the surface of the oil
  • Remove the beignets with a slotted spoon, drain on kitchen paper and keep warm while you fry the rest of the pastry.
  • Grate more cheese over the beignets while they are still warm.
  • Serve the beignets warm with a little dipping pot of the Caramelised Onion Chutney.