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    You are in: Home / Deep-fried / Corsican Beignets With Cheese and Mint Recipe
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    Corsican Beignets With Cheese and Mint

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    KateL's Note:

    Entered for safe-keeping. Translated (by me) from caldanu.free.fr/cuisine/beignet.htm. Suggested wine accompaniment: Antoine Arena's Patrimonio rouge (Corsica's best wine, a red wine).

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    Ingredients:

    Yield:

    beignets

    Units: US | Metric

    • 200 g cornflour (7 ounces, can pulverize corn meal to make cornflour)
    • 1 teaspoon yeast
    • salt, to taste
    • water, to make thick and elastic paste
    • 400 g ricotta cheese (14 ounces, crumbled) or 400 g chevre cheese (14 ounces, crumbled) or 400 g goat cheese (14 ounces, crumbled) or 400 g other rather firm fresh cheese (14 ounces, crumbled)
    • 30 fresh mint leaves, chopped
    • 1 egg, lightly beaten
    • oil (for frying)

    Directions:

    1. 1
      In a bowl, make a thick and elastic paste with the flour, salt, yeast and sufficient water.
    2. 2
      Add chopped mint leaves, and mix.
    3. 3
      Crumble the cheese and add to lightly beaten egg. Mix everything together well.
    4. 4
      Add 1/2 inch of oil to large heavy frying pan, and heat on medium-high until oil is very hot.
    5. 5
      Using a spoon, make small balls, and throw them in very hot oil in skillet. Brown for a few minutes.
    6. 6
      Dry fritters on paper towels, and serve at once.

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    Nutritional Facts for Corsican Beignets With Cheese and Mint

    Serving Size: 1 (656 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 51.4
     
    Calories from Fat 17
    33%
    Total Fat 1.9 g
    2%
    Saturated Fat 1.1 g
    5%
    Cholesterol 13.8 mg
    4%
    Sodium 14.2 mg
    0%
    Total Carbohydrate 6.5 g
    2%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 1.7 g
    3%

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