Chicken and Cheddar Beignets with Dipping Sauce
- 1/2 cup orange marmalade
- 3 tablespoons prepared horseradish
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour, divided
- 1 cup chilled club soda or seltzer
- 1 large egg yolk
- 4 ounces Cabot Smoky Bacon Cheddar or Cabot Horseradish Cheddar
- 1 pound boneless, skinless chicken breasts
- 36 wooden toothpicks
- 1 quart vegetable oil for frying
- Salt to taste
- Sauce: Stir together marmalade and horseradish.
- Beignets: Whisk together batter of 1 cup of flour,
club soda or seltzer and egg yolk in medium bowl until smooth; set
- Cut cheese into 36 cubes.
- Cut chicken breasts lengthwise into 36 strips. Wrap chicken strip
around each cube of cheese and secure with toothpick.
- Heat oil to 325 degrees F in large heavy saucepan or deep fryer.
Coat each piece with some of remaining flour, then dip into batter. Fry
in batches until golden brown.
- Transfer beignets with slotted spoon onto paper towels to drain.
Sprinkle with salt and serve warm with sauce.
Recipe courtesy of Chef Jeffrey Weiss.
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