Saturday, July 9, 2011

Gruyere And Parmesan Beignets

This delicious beignet recipe is courtesy of chef April Bloomfield.


Makes 60 beignets

1/2 cup (1 stick) unsalted butter

1 cup all-purpose flour

1 1/4 cups finely grated Gruyere cheese

1 1/2 cups finely grated Parmesan cheese

4 large eggs

Coarse salt

Vegetable oil, for frying


1.In a large pot over medium-high heat, bring 1 cup water and butter just to a boil. Whisk in flour and stir with a spatula to blend completely. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment.

2.Add cheeses and mix on high speed until well combined. With mixer on low, add eggs, one at a time, mixing well after each addition; season with salt. Transfer batter to refrigerator and let chill for 30 minutes.

3.Drop tablespoon-size balls of batter about 1-inch apart onto 12-by-2-inch pieces of parchment paper; refrigerate until ready to serve, up to 3 days. Beignets may also be frozen for up to 1 month.

4.Fill a large heavy-bottomed pot 4 inches high with oil. Heat oil until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place entire piece of parchment into hot oil. Using tongs, carefully remove parchment from oil and discard. Fry beignets until golden and crisp, 3 to 5 minutes. Serve immediately.

From The Martha Stewart Show, April 2009


  1. These are one of my favorites when and if I can find the Gruyere!

  2. Wow these sound and look beyond declicious!!!! Yummy! I am printing out the recipe as we speak, anything with parmesan is a winner in my book:)

  3. Please make my standard comment here- YUM and YUMMY. pgt

  4. These Beignets look and sound delicious. I think I NEED to make these soon. Thank you so much for sharing.

    Carolyn/A Southerners Notebook



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