Gruyere-and-Parmesan Beignets

60 beignets

This delicious beignet recipe is courtesy of chef April Bloomfield.


  • ½ cup (1 stick) unsalted butter

  • 1 cup all-purpose flour

  • 1 ¼ cups finely grated Gruyere cheese

  • 1 ½ cups finely grated Parmesan cheese

  • 4 large eggs

  • Coarse salt

  • Vegetable oil, for frying


  1. In a large pot over medium-high heat, bring 1 cup water and butter just to a boil. Whisk in flour and stir with a spatula to blend completely. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment.

  2. Add cheeses and mix on high speed until well combined. With mixer on low, add eggs, one at a time, mixing well after each addition; season with salt. Transfer batter to refrigerator and let chill for 30 minutes.

  3. Drop tablespoon-size balls of batter about 1-inch apart onto 12-by-2-inch pieces of parchment paper; refrigerate until ready to serve, up to 3 days. Beignets may also be frozen for up to 1 month.

  4. Fill a large heavy-bottomed pot 4 inches high with oil. Heat oil until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place entire piece of parchment into hot oil. Using tongs, carefully remove parchment from oil and discard. Fry beignets until golden and crisp, 3 to 5 minutes. Serve immediately.

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