Beignets de chou

Though often seen as a lowly legume, cabbage has the ability to transform into a dish that surpasses the flavor of meat dishes and is delicious in its own right. Chou beignets are a testament to this versatility. These delectable fritters are crispy on the outside, tender on the inside, and served with a savory dipping sauce that makes them impossible to resist. In this article, we’ll explore a detailed and unique recipe for chou beignets that will showcase the versatility and flavor of cabbage.


For the Cabbage Beignets:

  • 1 medium-sized cabbage, finely shredded
  • 1/2 onion, finely chopped
  • 2 eggs
  • 1/2 cup flour
  • 1/4 cup cornmeal
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 1/4 tablespoons fresh parsley, chopped
  • Oil for frying

For the Dipping Sauce:

  • 1 cup Greek yogurt or sour cream
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Paprika for garnish


How to Make Chou Beignets:

  1. Shred the Cabbage: Finely shred the cabbage using a mandoline or a sharp knife. Place the shredded cabbage in a large bowl.
  2. Salt and Rest the Cabbage: Sprinkle the cabbage with salt and let it rest for about 10 minutes. This will help expel excess moisture. After 10 minutes, squeeze the cabbage to remove as much water as possible. This step is crucial for achieving crispy beignets.
  3. Prepare the Batter: In a separate bowl, whisk together the eggs, flour, cornmeal, baking powder, and salt. Add the black pepper, paprika, garlic powder, and onion powder, mixing until smooth. Stir in the chopped onion and parsley.
  4. Combine the Cabbage and Batter: Add the squeezed cabbage to the batter and mix well until the cabbage is evenly coated.
  5. Fry the Beignets: Heat oil in a large saucepan over medium heat until a small drop of batter sizzles and rises to the surface. Using a spoon, drop spoonfuls of the cabbage mixture into the hot oil. Fry the beignets in batches, ensuring not to overcrowd the pan. Fry until golden and crispy, about 3-4 minutes per side. Remove the beignets from the oil and drain on a paper towel-lined tray to absorb excess oil.

Prepare the Dipping Sauce:

𝐂𝐨𝐧𝐭𝐢𝐧𝐮𝐞𝐬 𝐎𝐧 𝐍𝐞𝐱𝐭 𝐏𝐚𝐠𝐞...

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