Appetizer Recipes
Chicken and Cheddar Beignets with Dipping Sauce
Yield: 36
Ingredients
Sauce
- 1/2 cup orange marmalade
- 3 tablespoons prepared horseradish
Beignets
- 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
Instructions
Sauce
- Stir together marmalade and horseradish.
Beignets
- Whisk together batter of 1 cup flour, club soda or seltzer and egg yolk in medium bowl until smooth; set aside.
- Cut cheese into 36 cubes.
- Cut chicken breasts lengthwise into 36 strips. Wrap chicken strip around each cube of heese 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.
Attribution
Recipe and photo used with permission from:
Cabot Creamery Cooperative
Recipe courtesy of Chef Jeffrey Weiss.