This recipe first appeared inFood magazine.
Cheese, corn and cayenne beignets with aioli
Beignets, similar to fritters, are deep-fried, golden morsels of goodness. These cheesy corn and cayenne pepper versions make filling finger food for parties or serve with salad as a light meal
- 25 mins preparation
- 20 mins cooking
- Makes 16
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我ngredients
- 50克的黄油
- 1/2 cup boiling water
- 1/2 cup plain flour
- 2 eggs
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon mustard powder
- 3/4 cup grated cheddar or tasty cheese
- 1/2 teaspoon salt
- 2 cup corn kernels
- 1.2 litre vegetable oil, for deep frying
- sea salt
- store-bought aioli, to serve
Method
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1Melt butter in a medium saucepan, add the boiling water and stir. When the mixture is at a rolling boil, dump the flour into the pan; immediately remove from the heat and stir rapidly, until the mixture forms a dough that leaves the sides of the pan.
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2Allow dough to cool slightly, then add eggs one at a time, beating well after each addition. Beat in cayenne pepper, mustard powder, cheese and salt. Fold in the corn kernels.
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3我n a deep saucepan, heat the oil to between 175°C and 180°C. Scoop a dessertspoon of mixture and gently drop it off the spoon into the oil.
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4When golden brown, remove with a slotted spoon onto a baking tray lined with kitchen paper and break the beignet open to check if done. If doughy in the middle, reduce the temperature slightly, return to pan for 1 minute, and test again. The beignets should be dark gold and crisp with a fluffy inside. Cook 3 or 4 beignets at a time but don’t overcrowd the pan.
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5Sprinkle with salt and keep warm until ready to serve. Serve hot with aioli for dipping.
Notes
- To tell if the oil is hot without a thermometer, dip the handle of a wooden spoon into the centre of the oil. Small bubbles should boil up around it. - PER SERVE (18) Energy 223kcal, 935kj • Protein 2.8g • Total Fat 20.8g • Saturated Fat 3.7g • Carbohydrate 6.4g • Fibre 0.7g • Sodium 158mg
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