Cheese and Onion Beignets
PREP TIME: 30 Minutes

These fried pastry puffs are really easy to make, but it is important to measure the ingredients accurately. Add the egg to the dough gradually - you may not need it all - you want the dough to hold its shape, so keep it quite stiff.


  • 1/2 cup Chedder cheese, grated
  • 2 Creole shallots, minced
  • oil to deep-fry
  • 4 tbsps butter
  • 2/3 cup water
  • 1/2 cup all-purpose flour
  • 2 medium eggs
  • beatensalt and cayenne pepper to taste

Preheat oil in a deep-fryer to 400 degrees F. To make the choux pastry, heat butter and water together in saucepan, over medium high heat, until the butter has melted and bring to a rolling boil. Add flour, immediately take the pan off the heat and beat vigorously until the mixture forms a ball and leaves the sides of the pan. A sturdy wooden spoon works best. Gradually add eggs, beating well between each addition. Add cheese, shallots and seasoning. Carefully drop teaspoonfuls fo the choux pastry into the hot fat and deep-fry for 3 to 4 minutes, or until golden brown. Drain thoroughly on plenty of crumpled paper towels and serve hot.

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