Herb beignets

Herb beignets

By
From
Leiths How to Cook
Makes
15
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
oil, for deep-frying
30g cornflour
2 egg whites
selection of large herb leaves, such as basil, parsley or sage
salt
white pepper

Method

  1. One-third fill a large, deep heavy saucepan with oil and heat to 195°C, or until a small piece of bread dropped into the oil gently sizzles and browns in about 20 seconds.
  2. To make the batter, mix the cornflour with the egg whites, and add salt and white pepper. Dip the herb leaves in the batter and immediately place in the hot oil, lowering them in with a slotted spoon. Turn carefully to ensure an even frying.
  3. When the batter turns crisp and golden, remove the beignets and drain on kitchen paper. Sprinkle with a little salt and use as a garnish.

Deep-frying herbs

  • Some herbs, such as parsley, basil and sage can be successfully deep-fried for use as a garnish. The leaves can be kept on the stalks or picked off, depending on the desired effect. Because of their high water content, take care when deep-frying herbs as they will splutter when they are put in hot oil. Don’t try to deep-fry too many at once. To deep-fry herbs, follow the recipe above, omitting the batter.
Tags:
Leiths School of food and wine
cookery course
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