Savory Black Pepper and Gruyere Beignets
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!
Yield: 16-20 beignets
  • 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
  1. In a medium bowl, whisk together the bread flour and pastry flour. Set aside.
  2. 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.
  3. In a Dutch oven or deep fryer, heat 3 inches of canola oil to 375F.
  4. 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.
  5. Remove from the oil to a paper towel-lined plate. Toss with parsley and serve warm.
Adapted very slightly from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen. Serve with sour cream or raspberry jam for dipping.
Recipe by Joanne Eats Well With Others at