Fried dough is always a welcome treat and this time it’s gone SAVORY with these black pepper and gruyere beignets, which are just as addictive as their sweet counterparts!
Gird your loins and brace your soul.
We’re about to put our deep frying hats on.
It’s so rare that I knowingly endanger my life (and limbs) by standing in front of a pot of hot oil for extended periods of time (and even rarer that I instruct you to!) but when it’s worth it, it’s worth it.
There’s just no arguing with logic like that.
So what made me decide to strap on my boots and get frying?
Well, I’m a fixer by nature and upon doing a little bit of research into the fried dough recipe world, I realized what a total dearth of savory beignet recipes there are! Like, none. Zero. Zilch-ola.
Talk about TRAVESTY.
I couldn’t just live with heart-heavy knowledge like that, I HAD TO DO SOMETHING ABOUT IT!!!
And that something was these black pepper and gruyere beignets.
Problem = solved because these are the only savory beignets you’ll ever need.
They’re spiced from the pepper and a pinch of cayenne.
Cheesy from the CHEESE.
Just total utter pillows of melt in your mouth not in your hand fried dough YES.
And you can cover them in parsley, which is basically a vegetable, and eat them for dinner like it ain’t no thang.
Bet your powdered sugar dessert beignets can’t do that.
- 1 cup bread flour
- ¼ cup whole wheat pastry flour
- ¾ cup water
- ¼ cup whole milk
- ½ cup + 2 tbsp unsalted butter, cubed
- 1 tsp sugar
- 1¼ tsp kosher salt
- 5 large eggs
- 1 cup + 2 tbsp gruyere
- 1½ tsp freshly ground black pepper
- ¼ tsp cayenne pepper
- canola oil, for frying
- chopped fresh parsley, for sprinkling
- In a medium bowl, whisk together the bread flour and pastry flour. Set aside.
- In a large saucepan, heat the water, milk, butter, sugar, and salt over medium-high heat. Bring to a boil. Add the flour mixture and stir vigorously with a wooden spoon for 3 minutes, or until a shiny paste forms. Transfer to the bowl a stand mixer fitted with the paddle attachment. While mixing on medium-low speed, add the eggs one a time, beating well after each addition. Add in the gruyere, black pepper, and cayenne. Mix for 1 more minute to combine.
- In a Dutch oven or deep fryer, heat 3 inches of canola oil to 375F.
- Scoop 2-2.5 tbsp of batter at a time into the hot oil, using one spoon to push the batter off the second spoon. Fry in batches of four to eight, depending on how big your pot is, but make sure not to crowd the pan. Fry for about 5 minutes total, flipping frequently so the beignets are evenly cooked. They should be a deep brown.
- Remove from the oil to a paper towel-lined plate. Toss with parsley and serve warm.