• Feel Good
  • 30th Aug 2023
  • 0
  • 2 minutes

rebel restaurant’s parmesan beignets

These light and fluffy cheesy balls of goodness make the perfect appetiser for your next gathering.


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!


If you recreate this at home tag @rebel.restaurant on Instagram.


Recipe credit: rebel restaurant 

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Laura Kingston
Founder and Editor

Laura is the Founder and Editor of High Life North. She had the idea to set up an exclusively digital women’s magazine after feeling there was a gap in the market in the North East. With over 10 years of experience in marketing and PR, Laura had a very clear…


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