Carrot Beignets: A Crispy, Cheesy Delight
Carrot beignets are a deliciously crispy and savory treat, perfect as an appetizer, snack, or side dish.
These golden fritters combine the natural sweetness of carrots with the richness of cheese and a touch of spice, creating a flavorful bite with a crispy exterior and a soft, cheesy interior.
The recipe is simple and versatile, allowing for variations with different cheeses, herbs, and spices. Whether fried for a classic crunch or baked for a lighter version, carrot beignets are a wonderful way to enjoy vegetables in a fun and delicious way.
Serve them warm with a dipping sauce of your choice for an irresistible dish that will have everyone coming back for more!
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Ingredients:
You will need the following ingredients for this recipe:
Regarding the beignets:
One tasse of raw carrots
One tasse of ribbed carrots
One teaspoon of finely chopped parsley (yellow, green, and russe)
Half a tasse of finely chopped onions
Two tasses of râpé cheese (cheddar, mozzarella, or blend)
Half a tasse of flour for every use
1/2 teaspoon of maïs semoule
Two large eggs
Half a teaspoon of milk
1 cup of coffee with a chemical levure
One coffee cup of sel
Half a cup of black pepper with coffee
One cuillère of coffee powdered almonds
One cuillère à café au poivre
One soup spoonful of fresh persil or dried coriander (facultatif)
Regarding the friture:
Vegetable oil for friting.
Instructions for Carrot Beignets
Prepare the Batter
In a large mixing bowl, combine the grated raw carrots, shredded carrots, finely chopped onions, and parsley.
Add the shredded cheese and mix well.
In a separate bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, and ground almonds.
In another small bowl, beat the eggs with the milk until well combined.
Combine Ingredients
Gradually add the dry ingredients to the carrot mixture, stirring to coat the vegetables and cheese evenly.
Pour in the beaten eggs and mix until a thick batter forms. If it’s too dry, add a little more milk, one teaspoon at a time.
Heat the Oil
In a deep frying pan or pot, heat vegetable oil to 350°F (175°C). To test, drop a small bit of batter into the oil—it should sizzle and float to the top.
Fry the Beignets
Using a spoon or small scoop, carefully drop spoonfuls of batter into the hot oil.
Fry in batches to avoid overcrowding. Cook each beignet for about 2–3 minutes per side or until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
Serve and Enjoy
Sprinkle with additional parsley or serve with a dipping sauce of your choice.
Enjoy warm!
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Variations & Tips for Carrot Beignets
Variations:
Cheese Options: Try using Parmesan, Gouda, or even crumbled feta for a different flavor profile. A mix of sharp cheddar and mozzarella creates a great balance.
Spices & Herbs: Enhance the flavor by adding cumin, paprika, or a pinch of nutmeg. Fresh cilantro or chives can also replace parsley.
Vegetable Additions: Mix in finely grated zucchini (squeeze out excess water) or finely chopped spinach for a more nutrient-dense version.
Gluten-Free: Swap the all-purpose flour for a gluten-free blend or chickpea flour.
Baked Option: Instead of frying, bake at 375°F (190°C) for 20–25 minutes, flipping halfway through, for a lighter alternative.
Air Fryer Version: Lightly spray the beignets with oil and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
Spicy Kick: Add a finely chopped jalapeño or a dash of cayenne pepper for heat.
Sweet Variation: For a sweeter take, swap out the cheese for a mild cream cheese, reduce the salt, and add a bit of cinnamon and a drizzle of honey.
Tips for Perfect Beignets:
Oil Temperature Matters: Keep the oil at 350°F (175°C). Too hot, and they burn outside while staying raw inside; too cool, and they absorb too much oil.
Even Cooking: Fry in small batches to maintain oil temperature and get a crispier texture.
Drain Properly: Place fried beignets on a wire rack over paper towels to prevent them from getting soggy.
Consistency Check: If the batter is too loose, add a little more flour or cornmeal; if too dry, add a splash of milk.
Make Ahead: You can prepare the batter a few hours in advance and store it in the fridge until ready to fry.
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How to Store Carrot Beignets
Short-Term Storage (1–2 Days)
Let the beignets cool completely to prevent condensation and sogginess.
Store in an airtight container lined with paper towels to absorb excess moisture.
Keep at room temperature for up to 24 hours or refrigerate for up to 2 days.
Reheating
Oven/Air Fryer (Best Method): Reheat at 350°F (175°C) for 5–7 minutes until crispy.
Stovetop: Lightly reheat in a dry pan over medium heat for a few minutes.
Microwave (Not Recommended): Use short bursts of 15–20 seconds, but this may make them soft.
Freezing for Longer Storage (Up to 3 Months)
Arrange the cooled beignets in a single layer on a baking sheet and freeze for 1–2 hours (prevents sticking).
Transfer to a freezer-safe bag or container, separating layers with parchment paper.
Label with the date and store for up to 3 months.
Reheating from Frozen
Oven/Air Fryer: Bake at 375°F (190°C) for 10–12 minutes (no need to thaw).
Stovetop: Reheat in a dry pan over low heat until warmed through.
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