rebel restaurant’s parmesan beignets

225g plain flour

200g parmesan (we get ours from Grate in Jesmond)

150g butter

4 eggs

450ml water

2 litres of vegetable oil

3 tsps white caster sugar

Get a medium-sized pan and bring the water and butter to a boil. Whilst this is heating, finely grate your parmesan. You’ll need to beat your eggs at this stage too.

Add the flour, salt and sugar to the pan once the liquid has reached boiling. Whisk vigorously until smooth and then cook out until the mixture comes away from the side of the pan and doesn’t stick.

Remove the pan from the heat and leave to cool for 5 minutes.

Once the mixture is cooled, add in the parmesan until fully incorporated. Add in the eggs and mix well.

Remove from the pan into a bowl or shallow tray. Place in the fridge and allow the mixture to completely cool.

Once cooled, roll into small ball shapes.

Heat a large heavy bottom pan filled with the vegetable oil to 180 degrees.

Carefully place the beignets into the pan and fry until golden for 2-3 minutes. Allow to rest for 5 mins before handling.

Place into a serving bowl and grate parmesan over the top to serve!