SAVORY BEIGNETS
Get a taste of the Big Easy with these Savory Beignets. Made with sharp cheddar cheese, these Savory Beignets are made with a classic cream puff dough.
Provided by My Food and Family
Categories Baking Ingredients
Time 40m
Yield Makes about 4 doz. or 12 servings, about 4 beignets each.
Number Of Ingredients 7
Steps:
- Place water and butter in large saucepan. Bring to boil on medium-high heat. Add flour and salt; mix well. Reduce heat to low; cook until mixture forms a ball, stirring constantly. Remove from heat.
- Add eggs, one at a time, stirring until well blended after each addition. Stir in cheese.
- Heat oil in heavy 3-qt.saucepan or deep-fryer on medium heat to 350°F. Carefully add rounded teaspoonfuls of batter, a few at a time, to hot oil. Cook until golden brown, turning once. Drain on paper towels.
Nutrition Facts : Calories 220, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 250 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 0 g, Protein 7 g
NEW ORLEANS-STYLE BEIGNETS
Now you can have New Orleans-Style Beignets without leaving home!
Provided by Ashley Manila
Categories Dessert
Time 2h45m
Number Of Ingredients 11
Steps:
- In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!); beat until smooth. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
- Line a large rimmed baking sheet with three layers of paper towels, set aside.
- In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.
- In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
- Dust with powdered sugar and serve at once!
SAVORY BROCCOLI BEIGNETS
Mario Batali's deep-fried vegetable fritters with creamy dipping sauce are impossible to resist! Just saw this on the Chew and had to share. You could switch this out and use cauliflower or sweet potato, whatever you want.
Provided by Sharon123
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat 2 inches of Oil in a large Dutch oven to 360 degrees F.
- For the Beignets.
- Combine the Flour, Baking Powder, and Salt in a large bowl and whisk together. Add the Eggs and Milk, and mix until combined. Fold in the Broccoli.
- Scoop out the beignets and drop into the oil, frying until golden brown and crisp. Drain on paper towel lined plates and season with salt immediately.
- For the Dipping Sauce.
- Whisk together ingredients until combined and adjust seasoning as needed.
Nutrition Facts : Calories 260, Fat 12.7, SaturatedFat 4.2, Cholesterol 50.3, Sodium 454, Carbohydrate 31, Fiber 2.1, Sugar 3.1, Protein 6.8
SAVORY CHEESE BEIGNETS
Make and share this Savory Cheese Beignets recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 35m
Yield 5 beignets each, 10 serving(s)
Number Of Ingredients 8
Steps:
- add water and butter to a pot. Bring pot to boil then add flour and salt and mix until a ball forms stirring all.
- Remove from heat and add egg on at a time stirring very very well, then add cheese.
- Deep fry in hot oil, around 350 F, by large TBS until browned.
Nutrition Facts : Calories 194.4, Fat 11.8, SaturatedFat 6.9, Cholesterol 90.1, Sodium 389.1, Carbohydrate 13.9, Fiber 0.4, Sugar 0.2, Protein 8
BROCCOLI WITH GARLIC AND WHITE WINE: BROCCOLI CON AGLIO E FRASCA
Make and share this Broccoli With Garlic and White Wine: Broccoli Con Aglio E Frasca recipe from Food.com.
Provided by JoJoStar
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 12 to 14 inch saute pan, heat the olive oil and garlic until just sizzling.
- Add the broccoli and cook, tossing regularly for 8-10 minutes, until the stem is tender.
- Use the wine to slow the cooking down if the garlic begins to brown.
- When the broccoli is tender, add the chili flakes and zest.
- Place on platter and enjoy!
NUTELLA CREAM-STUFFED BEIGNETS
These fried beignets are filled with a dreamy Nutella cream and dusted with confectioners' sugar.
Provided by Arlyn Osborne
Categories Sweet
Time 1h25m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Note: the estimated time does not include refrigerating overnight.
- Whisk together flour, baking powder, and salt in a bowl.
- In a separate large glass bowl, whisk together evaporated milk, melted butter, sugar, egg and vanilla.
- Heat water in a liquid measuring cup in the microwave in 30 second increments until a thermometer reads 110°F Add the yeast and whisk until dissolved.
- Gradually whisk the yeast mixture into the evaporated milk mixture.
- Add 2 cups of flour to the wet mixture and stir by hand with a rubber spatula.
- Add remaining 1 ½ cups flour and stir to combine.
- Cover the glass bowl with plastic wrap and refrigerate 8 hours or overnight.
- Heat about 2 inches of oil in a Dutch oven to 375°F.
- Add the heavy cream to a large bowl and beat with a hand mixer until it forms medium peaks.
- Add the Nutella to a large bowl and beat on medium for 15 seconds just to loosen it up.
- Fold the whipped cream into the Nutella in 3 batches using a spatula. Transfer the mixture to a pastry bag fitted with a #803 tip. Set aside in the fridge.
- Punch down dough and turn out onto a lightly floured surface.
- Roll out the dough to a 15-inch circle, about 1/8 inch thick.
- Trim the circle into a 12" square.
- Cut 20 squares that are 2 ½ inches each.
- When the oil is ready, fry the beignets in batches of 4 for 2 minutes per side until golden brown.
- Drain the beignets on a paper towel lined sheet tray.
- Poke a lollipop stick or chopstick into one side of the beignets, insert the piping tip and fill with the Nutella cream.
- Dust heavily with confectioners' sugar and enjoy!
Nutrition Facts : Calories 313.7, Fat 17, SaturatedFat 12.7, Cholesterol 41.5, Sodium 318.9, Carbohydrate 35, Fiber 1.9, Sugar 14.6, Protein 5.1
SOUR CREAM BEIGNETS
Make and share this Sour Cream Beignets recipe from Food.com.
Provided by Pinay0618
Categories Yeast Breads
Time 2h45m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- SPRINKLE yeast and 1 teaspoons granulated sugar over warm water in large bowl; stir until dissolved. Let stand 5 minute Add remaining granulated sugar, milk, sour cream, vanilla, baking soda, salt and 4-1/2 cups flour; beat with mixer until well blended, stopping occasionally to scrape bottom and side of bowl. Stir in enough of the remaining flour to form soft dough.
- PLACE dough on lightly floured surface. Knead 10 minute or until smooth and elastic, gradually adding remaining flour if dough is too sticky. Place in well-greased bowl; turn dough so top is greased. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.
- PUNCH down dough; place on sheet of lightly floured parchment paper. Roll into 12x9-inch rectangle. Use sharp knife or pizza wheel to cut dough into 48 (1-1/2-inch) squares; separate to allow 1 inch between squares. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.
- HEAT 1/2 inch oil in electric skillet to 350ºF. Gently stretch each square of dough lengthwise into rectangle. Carefully add in batches to hot oil. (Do not crowd dough.) Cook 2 minute or until each beignet is golden brown on both sides, turning after 1 minute Place in single layer on paper towel-covered baking sheets. When all beignets are cooked, sprinkle with powdered sugar.
Nutrition Facts : Calories 134.4, Fat 2.5, SaturatedFat 1.4, Cholesterol 6.4, Sodium 88.1, Carbohydrate 24.6, Fiber 0.7, Sugar 6.2, Protein 3.1
BEIGNETS
Enjoy these crispy, golden New Orleans-style beignets. Made with evaporated milk, they are best served warm with a generous dusting of icing sugar
Provided by Katy Gilhooly
Categories Dessert
Time 40m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Mix together the yeast, flour, sugar and 1 tsp sea salt in the bowl of a stand mixer. Whisk together the evaporated milk and egg and tip into the bowl with the melted butter and 60ml just-boiled water. Knead on a medium speed for 2 mins in the stand mixer, or for 5 mins on a lightly floured work surface, until smooth. Shape the dough into a ball and put in a large, lightly oiled bowl. Cover with a damp tea towel and chill for 8-24 hrs.
- Roll out the dough on a lightly floured work surface into a roughly 20 x 25cm rectangle about 1cm thick. Cut into 20 x 5cm squares.
- Pour the oil into a deep stock pot or saucepan, so it is no deeper than one-third full. Or, use a deep-fat fryer. Heat the oil to 175C. Line a baking tray with kitchen paper. Fry the beignets in batches for 3 mins, turning occasionally with tongs, until puffed up and golden brown. Lift the beignets onto the paper to drain, then move to a wire rack, dust generously with icing sugar and serve warm.
Nutrition Facts : Calories 120 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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