Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 1/2 sm. bunch broccoli
- 1/2 c. butter
- 1 c. water
- 1 teaspoon salt
- Healthy pinch garlic pwdr
- 1 c. sifted all purpose flour
- 4 Large eggs
- Vegetable oil
- 1/2 grated parmesan cheese
Инструкции
- Trim broccoli, pare stems and cut flowerettes into 1 inch pcs and stems in 1/4 inch slices. (About 2 c. total) Cook, covered in boiling salted water for 5 min, then drain; mash or possibly chop finely. Combine butter, water, salt and garlic pwdr in a large saucepan. Heat till water is boiling and butter is melted. Add in flour all at once, remove from heat. Stir mix quickly with a wooden spoon till dough comes away from side of pan and forms mound in center. Add in Large eggs, 1 at a time, beating well after each addition till mix is smooth. Stir cooked broccoli into dough; RefrigerateAt Least Two Hrs Or possibly Overnight! Pour sufficient oil into deep skillet (I use electric frypan) or possibly large saucepan to approximately 3 inch depth. Heat to 375 degrees, or possibly till warm sufficient which a bit of the mix will sizzle and pop to the surface when dropped into the oil. Scoop up dough by heaping teaspoonsful, and push into oil with another tsp.. Fry small batch at a time so pan is not crowded. Brown beignets on one side about 2 min, then turn and brown on other. Remove puffed browned beignets with a slotted spoon and drain on paper towels. Sprinkle with parmesan cheese and serve warm. Make Ahead: Dough can be made day before. Beignets may be fried several hrs before serving and reheated on a cookie sheet at 350 degrees for 10 min.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 6 servings | |
| Calories 270 | |
| Calories from Fat 167 | 62% |
| Total Fat 18.93g | 24% |
| Saturated Fat 10.78g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 555mg | 23% |
| Potassium 170mg | 5% |
| Total Carbs 18.36g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.85g | 1% |
| Protein 7.35g | 12% |
