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Stuffed Beignets Recipe
|Water||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄4 Teaspoon|
|Mushrooms||8 Ounce, drained (1 Can)|
|Cooking oil||2 Cup (32 tbs) (For Deep Fat Frying)|
Serving size: Complete recipe
Calories 5612 Calories from Fat 5011
% Daily Value*
Total Fat 567 g872.5%
Saturated Fat 128.8 g643.8%
Trans Fat 0 g
Cholesterol 1087.8 mg
Sodium 560.7 mg23.4%
Total Carbohydrates 105 g34.9%
Dietary Fiber 5.6 g22.6%
Sugars 5.8 g
Protein 46 g92.1%
Vitamin A 75.7% Vitamin C 8.2%
Calcium 16% Iron 59.4%
*Based on a 2000 Calorie diet
Add flour all at once; beat vigorously by hand till well blended.
Cook and stir till mixture forms a ball that doesn't separate.
Cool 5 minutes.
Add eggs, one at a time, beating till smooth after each.
Beat in cheese and Worcestershire sauce till blended.
(Batter should be smooth, thick, and slightly sticky to the touch.) Drop half the batter by teaspoonfuls onto waxed paper.
Place a whole mushroom atop each; top each with a teaspoonful of remaining batter to cover mushroom.
In wok heat 1 1/2 inches oil to 375°.
Fry beignets a few at a time for 5 to 6 minutes or till crisp and golden.
Drain on paper toweling; serve warm.