Cheddar beignets with sesame dressing
Item 1 of 1
- medium
- 4
- 50 minutes
Deep-fried, cheddar beignets make terrific bite-sized canapés and rarely fail to impress. The recipe includes a sesame dressing which adds a kick to the cheesy filling. You can vary the amount of chilli in the Asian-inspired dressing depending on how mild or hot you like it. Browse our collection of vegetarian recipes for more inspiration.
First published in 2015
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Ingredients
Metric
Imperial
Cheddar beignets
- 50g of mature cheddar, finely grated plus 50g extra to serve
- 50g of butter
- 150ml of water
- 1 tsp sugar
- 75g of plain flour
- 2 eggs, beaten
- salt
- pepper
- sunflower oil, for deep-frying
Sesame dressing
- 2 tbsp of sesame oil
- 4 tbsp of soy sauce
- 2 tbsp of red wine vinegar
- 1 tbsp of brown sugar
- 1 piece of fresh ginger, 2cm long, grated
- 1 lime, juice only
- 1 red chilli, chopped
- 1 tbsp of sesame seeds
- 1 pinch of Szechuan pepper
- 2 spring onions, chopped
- 1 tsp olive oil
- 1 garlic clove, chopped
- salt
- pepper
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
For the beignets, put the butter, water and sugar into a saucepan. Bring to the boil and add the flour, beating well until you have a smooth ball of paste that has left the sides of the saucepan clean
- 50g of butter
- 150ml of water
- 1 tsp sugar
- 75g of plain flour
2
Remove from the heat and stir in the cheddar, followed by the eggs, one at a time, beating all the time until you have a smooth paste. Season with salt and pepper and set aside
- 50g of mature cheddar, finely grated plus 50g extra to serve
- 2 eggs, beaten
- salt
- pepper
3
Fill another heavy-based pan one-third full with sunflower oil and place over a moderate heat – do not leave this pan unattended. Test the heat of the oil by adding a small piece of batter
- sunflower oil, for deep-frying
4
Using two spoons, add spoonfuls of the pastry to the pan, taking care not to overcrowd the pan. Fry for about 5 minutes or until they are nicely browned and have risen to the surface of the oil
5
Remove the beignets with a slotted spoon, drain on kitchen paper and keep warm while you fry the rest of the pastry. Grate more cheese over the beignets while they are still warm
6
For the sesame dressing, blend all of the ingredients in a food processor or blender and season with salt and pepper to taste
- 2 tbsp of sesame oil
- 1 tbsp of sesame seeds
- 4 tbsp of soy sauce
- 2 tbsp of red wine vinegar
- 1 tbsp of brown sugar
- 1 lime, juice only
- 1 red chilli, chopped
- 1 garlic clove, chopped
- 1 pinch of Szechuan pepper
- 2 spring onions, chopped
- 1 tsp olive oil
- pepper
- salt
- 1 piece of fresh ginger, 2cm long, grated
7
Serve the beignets warm with a little dipping pot of the dressing
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