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This recipe first appeared in Food magazine.
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Ingredients
Method
1.Melt butter in a medium saucepan, add the boiling water and stir. When the mixture is at a rolling boil, dump the flour into the pan; immediately remove from the heat and stir rapidly, until the mixture forms a dough that leaves the sides of the pan.
2.Allow dough to cool slightly, then add eggs one at a time, beating well after each addition. Beat in cayenne pepper, mustard powder, cheese and salt. Fold in the corn kernels.
3.In a deep saucepan, heat the oil to between 175°C and 180°C. Scoop a dessertspoon of mixture and gently drop it off the spoon into the oil.
4.When golden brown, remove with a slotted spoon onto a baking tray lined with kitchen paper and break the beignet open to check if done. If doughy in the middle, reduce the temperature slightly, return to pan for 1 minute, and test again. The beignets should be dark gold and crisp with a fluffy inside. Cook 3 or 4 beignets at a time but don’t overcrowd the pan.
5.Sprinkle with salt and keep warm until ready to serve. Serve hot with aioli for dipping.
Note
- To tell if the oil is hot without a thermometer, dip the handle of a wooden spoon into the centre of the oil. Small bubbles should boil up around it. – PER SERVE (18) Energy 223kcal, 935kj • Protein 2.8g • Total Fat 20.8g • Saturated Fat 3.7g • Carbohydrate 6.4g • Fibre 0.7g • Sodium 158mg
