When you’re craving something savory, crispy, and full of flavor, these Beignets avec Fromage de Légumes (Vegetable Cheese Fritters) are the perfect solution! They are a delightful mix of vegetables and cheese, lightly fried to crispy perfection. Think of them as the veggie version of a cheese-stuffed, crispy snack. Whether you want a snack to munch on, a savory appetizer for a gathering, or a fun way to sneak in more veggies, these fritters are a winner. Let’s dive into how to make these irresistible treats!
Ingredients
For the Beignets (Fritters):
1 cup of raw carrots – Grated to add a sweet crunch.
1 cup of parsnips – Grated for a nutty, earthy flavor.
1 teaspoon finely chopped parsley – Use yellow, green, or Russian parsley for a fresh herbal kick.
1/2 cup finely chopped onions – For a mild, slightly sweet flavor.
2 cups of shredded cheese – Choose cheddar, mozzarella, or a blend for that melty, gooey texture.
1/2 cup all-purpose flour – Helps bind everything together.
1/2 teaspoon cornmeal – For added texture and crispness.
2 large eggs – Acts as a binder and helps everything stick together.
1/2 teaspoon milk – To loosen the mixture and make it easier to form the fritters.
1 teaspoon baking powder – For a bit of fluff and lightness in the fritters.
1 teaspoon salt – To enhance the flavors.
1/2 teaspoon black pepper – A subtle spice to balance the sweetness of the veggies.
1 teaspoon almond powder – For a hint of nuttiness.
1 teaspoon ground pepper – For extra seasoning and a bit of heat.
1 tablespoon fresh parsley or dried coriander (optional) – To garnish for a fresh pop of color and flavor.
For Frying:
Vegetable oil – For frying, as it gives the fritters that golden, crispy exterior.
Instructions
Step 1: Prepare the Vegetables
Begin by grating the raw carrots and parsnips. You want them to be finely grated for a smooth texture in the fritters.
Once grated, place the veggies in a clean kitchen towel (torchon) and gently squeeze out any excess moisture. This is an important step—getting rid of the moisture ensures the fritters are crispy, not soggy.
Finely chop the onions and set them aside, along with the grated vegetables.
Step 2: Prepare the Fritter Mixture
In a large bowl, combine the grated carrots, parsnips, chopped onions, and parsley. Stir them together so the veggies are evenly distributed.
Add the shredded cheese to the veggie mixture and give it a good mix. You want the cheese to be spread throughout the mixture, so each bite is cheesy and delicious.
In a separate bowl, whisk together the flour, cornmeal, salt, pepper, baking powder, almond powder, and ground pepper. These dry
Ingredients
will give the fritters their structure.
Gradually add the dry mixture to the veggie-cheese blend and stir to combine.
Crack the eggs into another bowl and beat them lightly. Pour the eggs into the mixture along with the milk and mix until the batter is thick and well-combined. If the mixture feels too thick, you can add a bit more milk, a tablespoon at a time, until it’s easier to handle.
Step 3: Fry the Beignets
Heat about 1/4 cup of vegetable oil in a large skillet over medium-high heat. You want the oil to be hot but not smoking—this ensures the fritters fry up golden and crispy.
Once the oil is ready, use a spoon to scoop small amounts of the fritter mixture and drop them into the hot oil. Gently press them down with your fingers to form small patties (galettes). Don’t overcrowd the pan; fry in batches if necessary.
Fry each fritter for 3–4 minutes on each side or until they are golden brown and crispy. Turn them carefully using a spatula to avoid breaking them.
Once fried, remove the fritters from the oil and place them on a plate lined with paper towels to absorb any excess oil. This step helps keep the fritters crispy and not greasy.
Step 4: Serve and Enjoy
Serve your vegetable and cheese fritters hot, with a sprinkle of fresh parsley or dried coriander on top for a burst of freshness. These beignets are delicious on their own, but you can also serve them with a dipping sauce like ranch dressing, sour cream, or even spicy mayo for an added kick.
Notes
Vegetable Drainage: Make sure to squeeze out as much moisture as you can from the grated carrots and parsnips. Too much moisture will cause the fritters to be soggy, not crispy.
Cheese Options: Feel free to get creative with your cheese! Cheddar and mozzarella are the classic combo, but you can use any cheese that melts well and gives you that gooey texture inside.
Consistency of Batter: The fritter batter should be thick but manageable. If it’s too thin, add a little more flour; if it’s too thick, add a bit more milk.
Frying Tips: Make sure the oil is hot enough before adding the fritters. If the oil is too cold, the fritters will absorb too much oil and become greasy. If it’s too hot, they might burn before cooking through.
Make-Ahead Option: You can prepare the fritter mixture in advance and refrigerate it for a few hours before frying. Just give it a good stir before you start cooking!
Variation: Add some grated zucchini or sweet potato to mix things up. They’ll add a different flavor and texture, but the fritters will still be delicious.
Nutrition
(Per Fritter)
Calories: 150
Protein: 6g
Carbohydrates: 12g
Fat: 10g
Cholesterol: 45mg
Sodium: 250mg
Additional Information
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Recipe inspiration credits to the creator. 🌟
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