Savory Broccoli Beignets Recipes

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.

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.

Steps:

• 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.
• 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.
• 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.
• 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.