A good use for leftover mash, these fabulous French fritters justify making a batch just for this recipe too.
Beignets are French doughnuts, usually made with sweet dough and dusted in icing sugar. These cheesy versions are savoury, using leftover mashed potato, served with chilli oil on the side. It’s best not to use olive oil in a deep-fryer. The flavour is too intense, and it has a low smoking point. Try canola oil or sunflower oil. These beignets can be piped on to baking paper and frozen – ready to cook.
Makes 16
- Place the hot water in a pot and bring it to a simmer. Add the flour and salt, stirring vigorously until a dough forms. Remove from the heat.
- Add the chilli, parmesan, feta, spring onion, and potato, stirring well to combine. Cool.
- Place the dough into a bowl of a kitchen mix and turn it on low. Add the eggs one at a time, beating to form a glossy dough.
- To cook, heat a deep-fryer to 170C or fill a pot halfway up the side with flavourless oil.
- Use a damp hand to roll 4cm lengths of dough. Alternatively, put the dough into a piping bag and pipe it on to a greased tray, then transfer it to the fryer.
- Test one to ensure your heat is correct. Then, continue cooking in batches.
- Serve hot, with chilli oil on the side.
More deep fried recipes
While you’ve got the deep fryer out, make these as well.
Al Brown’s Tempura Scallop Butties. Near texturally perfect, crispy scallops served on pillowy, basic white bread.
Japanese Fried Karaage Chicken. Serving with Japanese mayo is a must.
How to Make Your Own Doughnuts. These vanilla-glazed brioche doughnuts have a crumb that offers the gentlest chew and are coated with a glaze that is flecked with vanilla bean.
Advertisement
Advertise with NZME.Curried Pumpkin Risotto Balls With Garlic Aioli. This recipe is perfect for entertaining as the balls can be rolled and breadcrumbed earlier in the day ready for cooking.
