Recipe: Cheese Beignets

the appetizer:

The Editors of the Vegetarian Times bring you their favorites in Vegetarian Times Fast and Easy: Great Food You Can Make in Minutes, including recipes for Cheese Beignets; Edamame Succotash; and Tempeh Triangles with Piccata Sauce.

Cookbook

Cheese Beignets

Serves 8

Beignets are commonly referred to as the "Southerner's doughnut." In this family recipe, the dough should be stiff—add just enough water so that you can press the dough flat. To make cutting the stiff dough easier, use a floured pizza cutter.

2 cups unbleached all-purpose flour
1/2 cup finely minced fresh sage
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1 tablespoon olive oil
1/2 to 1 teaspoon hot sauce, to your taste
1/2 cup grated hard cheese, such as Parmesan or pecorino
Vegetable oil for frying
Coarse salt, for sprinkling
Cayenne or smoked paprika, for dusting

1 Stir together flour, sage, baking powder and salt in medium-sized bowl.

2 Whisk together eggs, olive oil and hot sauce in large bowl. Gradually stir in flour mixture. Add 3/4 cup water a little at a time, combining well until dough is thick. Fold in cheese.

3 Press dough into 1/2-inch-thick rectangle on well-floured work surface. Cut into 1-1/2-inch squares.

4 Pour vegetable oil into large skillet to depth of 1/2 inch, and heat over medium heat until small piece of dough sizzles gently in oil. (The dough should not brown immediately.)

5 Place beignet squares in oil, taking care not to overcrowd (you may need to fry in batches). Fry 3 minutes on each side, or until browned and done throughout. Remove with a slotted spoon to paper towels to drain. Sprinkle immediately with coarse salt. Right before serving, dust with cayenne.

Per Serving, 190 cal; 7g prot; 7g total fat (1.5g sat. fat); 25g carb; 55mg chol; 330mg sod; <1g fiber; 19 sugars