Want something deep fried and crispy right now? Well look no further, because right here could possibly be the perfect snack.
“Beignets”, “fritters”, “deep fried crispy bites of heaven”! What ever you know them by, these crispy little delights should come with a warning! Because once you have one of these you will not be able to stop!
No longer is choux pastry limited to baking in the oven for profiteroles and eclairs, it is also perfect for deep frying to become light, airy, crisp little bites that can be used for either sweet or savoury recipes.
In French, beignet means fried dough and you really can’t go wrong deep frying any dough! If you love doughnuts, churros, cronuts, or yum yums, now you can add beignets to the list! These moreish little flavour bombs go one stage further than traditional plain beignets.
Our beignet recipe has a fantastic balance of spice and sweetness with the use of chorizo and sweetcorn, lifted with some fresh basil and coriander and enriched with creamy Manchego.
Beignets are the perfect match to our sweetcorn soup, but also work on their own as a canapé, or just with an ice cold beer and can be knocked up in no time. But you might want to make a double batch, you’ll be surprised how many get eaten in the name of “quality control”!
— Al Brady