Welcome to the wonderful world of chorizo and cheddar beignet. If you have never heard of them before they are simply a piece of deep fried dough. There are lots of different types of beignet recipes to try and you can make them with or without yeast and sweet or savory. Whichever you decide to try, enjoy every mouthful. The below recipe is without yeast and is savory. It is a spicy chorizo and cheddar beignet served on a chili tomato relish. You could also substitute the chorizo for shredded chicken and have them with a sesame dip to give it a more Asian flavor.
Chorizo and Cheddar Beignets
- 50 grams Chorizo finely diced
- 60 grams Cheddar finely grated
- 15 grams Coriander/Cilantro finely chopped
- 60 grams Butter unsalted
- 150 milliliter Water
- 1 teaspoon Sugar
- 75 grams Plain Flour sieved
- 2 medium Eggs beaten
- 1 teaspoon Salt
- 1 teaspoon Pepper
- Sunflower Oil for frying
- In order to make the base for the Beignets start by making the dough. Put the butter, water and sugar into a saucepan.
- Bring to the boil and add the flour. Beat well until you have a smooth ball of dough that has come together and left the sides of the saucepan.
- Remove from the heat and stir in the cheddar. Add the beaten eggs one at a time until you have a smooth paste.
- Add in the chopped chorizo and coriander and combine. Season with salt and pepper. Set aside.
- Fill a heavy based pan one third full with oil and place it over a moderate heat. Never leave a hot pan of oil unattended. Test if the oil is hot enough by dropping in a small piece of the batter.
- Add a spoonful of the pastry to the pan. Don't overcrowd it or it will bring down the temperature. Fry for 5/6 minutes or until they are golden brown and have risen to the surface. You might have to use a slotted spoon to turn them over to ensure both sides are cooked.
- When they are done, remove them from the pan with a slotted spoon and leave them on some kitchen paper to drain. Once they have cooled a little bit but are still warm you can grate some cheese on top and garnish with some finely chopped coriander and a pinch of black pepper.