Cheddar 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
- 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.
- Add 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, carefully 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.
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