CHEESE BEIGNETS
The ideal sweet treats for those who appreciate deliciousness and straightforward preparation. 
I love a recipe in the world of French cooking that offers both simplicity and great taste. These Cheese Beignets perfectly embody that, as they are easy to make and require just four essential ingredients. They are the ideal sweet treats for those who appreciate deliciousness and straightforward preparation. What sets these Cheese Beignets apart is the addition of cottage cheese, known as fromage blanc in France. Blending this creamy cheese into the batter gives the beignets a velvety texture, adding a touch of indulgence to every bite. The result is golden and fluffy French treats that will light up the taste buds.
INGREDIENTS
Makes around 12
Preparation time: 10 minutes
Cooking time: 10-15 minutes
70 g (2.5 oz) all-purpose flour, plus 10-20 g (up to 1 oz) extra to adjust the dough consistency if needed
½ cup (50 g) sugar
2 eggs (use 1 whole egg and 1 egg yolk)
250 g (9 oz) fresh cheese (cottage cheese, quark, fromage blanc or even ricotta)
MISE EN PLACE
If your cheese is a little runny like fromage blanc, place the cheese in a fine mesh sieve to drain excess water.
Method
In a medium-sized bowl, use a spatula to mix the fresh cheese with the sugar, then whisk vigorously to remove lumps and smooth it out.
Add the eggs to the cheese mixture and whisk for a few minutes until the mixture is smooth. Slowly sift the flour into the mixture and whisk until it forms a smooth batter. If the batter is too runny, add a little extra flour until it thickens and no longer sticks to the sides of the bowl.
When ready, cover the batter with plastic wrap, ensuring it touches the surface, and refrigerate for one hour.
For the frying:
Fill a medium-sized pan with around 1 liter of sunflower oil (or user a deep fryer) and keep a food thermometer handy to check the oil temperature.
Heat the oil to 170°C (340°F). Use a dessert spoon to scoop balls of batter and gently drop them into the hot oil. Fry 3 to 4 dough balls at a time for about 3 to 5 minutes or until they become puffed and golden brown. Cook in batches to avoid overcrowding the pan.
Use a slotted spoon to remove the puffs from the oil and place them on a plate lined with paper towels to drain and cool.
Once cooled, roll the puffs in sugar for added sweetness. Serve and enjoy!
TIP
Instead of discarding the oil after use, strain and store it in a jar. You can reuse the oil up to 4 or 5 times for frying sweet preparations.
Before starting each new batch, ensure that the oil temperature is back to (170°C) 340°F.