Broccoli Beignets

Finger Food
4 cups Fresh Broccoli
1/2 cup Parmesan Cheese
1 cup Salad Oil
1 Recipe Puff Dough

*** Prepare Puff Dough (see Puff Dough recipe), but do not make puffs or bake. Trim broccoli and pare stems. Cut florets into 1 inch pieces and stems into 1/4 inch slices. Cook in boiling, salted water for 5 minutes. Drain and mash or chop finely. Combine mashed broccoli with dough. Chill 2 hours or overnight. Pour oil into deep skillet or large saucepan and heat to 375F or until oil sizzles. Drop dough by spoonfuls into oil. Brown on one side for 2 minutes, turn and brown on the other side. Remove and drain on paper towel. Sprinkle with cheese and serve hot.

Yield: 36 Puffs

Return To:

Cajun Country -- New Iberia, Louisiana