Cheese, corn and cayenne beignets with aioli

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.

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.

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.

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.

Sprinkle with salt and keep warm until ready to serve. Serve hot with aioli for dipping.