Cubes of Gruyere cheese, dipped in a beer batter, deep fried and served piping hot, Beignets au Fromage (bayn-yay oh froh-mahj) is a delicious French hors d’oeuvre to serve with drinks. These beignets are also excellent cold.
4 oz. flour
2 teaspoon dry mustard
½ teaspoon salt
1 egg, lightly beaten
1 tablespoon vegetable oil
8 fl. oz. beer
1 egg white, stiffly beaten
1 lb. Gruyere cheese vegetable oil for deep frying
Sift half of the flour, the mustard and salt into a medium-sized bowl. Make a well in the centre of the flour and pour in the beaten egg and the oil. With a wire whisk, beat the egg and oil, slowly incorporating the flour. Pour in the beer, a little at a time, and mix to a smooth batter. Cover and set the batter aside to rest for 1 hour.
Fold the stiffly beaten egg white into the batter. Cut the cheese into small cubes. Put the remaining amount of flour on to a large plate. Roll the cheese cubes in the flour and then dip them into the batter.
Heat the oil in a deep frying pan over high heat to 375 °F on a fat thermometer or until a cube of bread becomes golden brown in 40 seconds. Drop the cheese cubes, a few at a time, into the pan and fry until they are brown. Remove the beignets with a slotted spoon and drain on kitchen paper towels.