Camembert Beignets
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INGREDIENTS 6 ounces Camembert or Brie cheese, room temperature, crust trimmed
1/2 cup plus 2 tablespoons freshly grated Parmesan cheese
1/2 cup water
1/4 pound butter
1 cup all-purpose flour
2 eggs, slightly beaten, room temperaturePlace the cheese in a baine-marie (double boiler) to melt slowly. Cheese gets stringy if it is put over direct heat.
Heat water and butter together until butter is melted.
Whisk flour into melted butter and water and cook about 3 minutes, stirring constantly. (I prefer a wooden spoon to a whisk for this). Remove from heat and cool 2 minutes.
Beat eggs into mixture slowly. Add cheeses.
Heat 2 to 3 inches of oil to 325 degrees.
Shape teaspoons of mixure into mini-football shapes. Drop into oil and cook until golden brown. The beignets will float to the top of the oil when they are done.
Drain on paper towels and serve immediately.
Makes 15 to 20 walnut-size beignets.
NOTE - Beignets can be prepared to this point ahead of time and then can be re-warmed in the oven for 10 minutes at 325 degrees. To give a little more zing to the beignets, add a touch of cayenne. Beignets are the French equivalent of fritters. They may be served as an accompaniment to dessert, soup or salad.