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Roasted Red Pepper and Corn Beignets CARLA HALL

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Carla adds a delicious take on a beignet!

oil (for frying)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon Kosher salt
1 teaspoon cajun seasoning
1/2 cup water
1/2 cup milk
4 ounces butter (cut into 1/2-inch cubes)
6 eggs
1/4 cup store-bought roasted red peppers (chopped)
1 package frozen whole kernel corn
2 tablespoons olive oil
kosher salt and freshly ground black pepper

In a large bowl, add the flour, baking powder, salt and cajun seasoning, and whisk to combine. Set aside.
In a medium pot combine water, milk & butter. Melt butter and bring mixture to a light boil. Add flour mixture and stir quickly to combine. Stir until smooth. Cook until mixture is dry and doesn’t stick to your fingers when pinched. Remove from heat and let cool.
Place cooled flour mixture in bowl of stand mixer. With mixer on med-low speed, add eggs in one at a time and mix until smooth. Stir in roasted corn and roasted red pepper mixture.
Preheat a Dutch oven filled with oil to 365ºF. Using a small scoop or two spoons, scoop batter into fryer in small batches. Fry until golden brown and cooked through. Place beignets on a paper towel lined plate to drain. Serve with cajun remoulade.
For the Roasted Corn: Preheat a large nonstick saute pan over medium-high heat and add the olive oil. Add the corn and cook, stirring occasionally, until the corn starts to brown, about 10 to 12 minutes. Chop and set aside 1/4 cup.

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