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BEIGNETS AU FROMAGE Recipe

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This recipe for BEIGNETS AU FROMAGE is from Cooking Capers With Dr. Dave, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4ths. cup all purpose flour
1/4th. tsp. salt
1 Tbs. salad oil
1 egg beaten
1/2 cup beer, at room temperature
1 egg white beaten until stiff
1 pound Gruyere cheese, cubed
Canola oil for frying
Directions:
Directions:
Sift one half cup of the flour with the salt and stir in oil and one egg. Add beer gradually, stirring until the mixture is smooth. Let stand for 1 hour. Fold in the egg white. Lightly dredge the cubes of cheese in the remaining flour and then coat them with the batter. Brown in the oil heated at 375 degrees. Drain on absorbent paper and serve piping hot. Enjoy
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I first had these French pastries at Cafe du Monde on the Mississippi river in New Orleans; however, those were sweet, had a different filling, and were coated in powdered sugar. My version is a savory twist on these wonderful pastries, and I still serve them with Chicory coffee, another Cafe du Monde specialty, on Sunday mornings.

 

 

 

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