Swiss Cheese Fritters (page 2 of 2) Home
The mighty Beignets de Vinzel
is a cult dish from the Swiss coast of Lake Geneva. It would fit nicely into the Scottish Diet.
Using a large tablespoon, press the cheese dough on the bread slice. Continue until you have a regular mound that covers the entire top surface of the bread.
Heat your deep-frier or pot to 180°C / 360°F.
Prepare a reasonable amount of beignets in relation to your deep-frier's size.
Lower them into the hot oil and watch.
If they tend to float and keep their top out of the oil, just turn your fritters upside down with a slotted spoon so that they cook evenly. It is quite important the oil is not too hot as you need at least 3 minutes in the bath for the cheese core to melt, and they might burn on the surface if your oil were too hot.
Let the oil drip for a while...
...then carefully lay them over sponge paper. Try to absorb as much oil as you can without burning yourself nor crushing the delicate crust.
Here we are, the beignet de Vinzel is ready to be served. These are best eaten hot while the cheese inside is still melted.
The bread does not absorb much oil and it becomes very crispy. Fried bread was a staple of bourgeois cookery in the 19th century.
In restaurants these are usually served with pickles and a salad, but if you are on a diet you can omit the salad as it has no real nutritional value.
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