Beignets are little fritters with a choux pastry base. These delicious little morsels are more of a party nibble. However if you are finding the weather cold and you turn to cooking to comfort yourself, like I do! You should definitely make a batch of these tasty beignets.

Skill medium

Prep/cooking time 50 minutes

Serves 4 

Ingredients

75g cheddar cheese, grated

150g broccoli

50g butter

150ml water

1 tsp sugar

75g flour

2 egg, lightly beaten

Salt and ground pepper

Pinch cayenne

Neutral oil for frying

1 lemon, cut into wedges

Sea salt flakes for serving

Method

½ full and lightly salt a medium sized saucepan with water.  Bring to the boil.

Separate the florets of broccoli and cook in the boiling water for 5 minutes, drain immediately and refresh in cold water.  Drain well. Roughly chop and set aside.

To make the beignets; melt the butter with the water and sugar in a saucepan.  Bring to the boil and add the flour, beating until you have a smooth ball of paste which leaves the side of the pan.

Remove from the heat and stir in the cheddar.

Add the eggs a little at a time, beating until you have a smooth, silky paste.

Add the cooked, chopped broccoli, salt, pepper and cayenne stir to combine.

To cook the beignets; using a heavy, deep sided pot half full it with oil and place over a moderate heat.  Do not leave the pan unattended when frying.

Test the heat by carefully dropping in a little batter.  If it instantly starts to fry then the temperature is correct.

I use two dessert spoons to scoop the batter into the hot oil. Take care at all times and don’t be tempted to crowd the pot.  Cook them in batches. Remove with a slotted spoon and drain on kitchen paper.

Grate over more cheddar whilst they are still hot.

Continue until all the mix has been used. Serve with a squeeze of lemon, sprinkle of sea salt flakes and of course more grated cheddar.